This is one of those soups I love making when the weather turns chilly, and I want something warming from the store cupboard. San Marzano tomatoes give the broth a lovely sweetness, while garam masala, cumin and a little ginger bring warmth to every spoonful. The lentils make it hearty and add plant protein and fibre. It’s ready in about 25 minutes, making it an easy lunch or supper.
INGREDIENTS
1 tbsp olive oil
1 onion, thinly sliced
3 garlic cloves, minced
1 tsp minced fresh ginger
1 tsp garam masala
½ tsp ground turmeric
1 tsp ground cumin
1 tbsp tomato purée
1 tin San Marzano tomatoes
500 ml vegetable stock or bone broth (I used vegetable bouillon)
1 tin lentils, drained and rinsed
METHOD
Heat the olive oil in a large, heavy-based saucepan over a medium-low heat. Add the onion and cook gently for about 3 minutes, stirring occasionally, until it softens.
Add the garlic and ginger and cook for another 2 minutes, stirring regularly. Stir in the garam masala, turmeric and cumin and cook for 1 minute, until fragrant.
Stir in the tomato purée, then add the tinned tomatoes and stock. Break up the tomatoes with the back of a wooden spoon.
Bring to the boil, then stir in the drained lentils. Reduce the heat and simmer gently for 15 minutes to let the flavours come together.
Taste, season if needed and ladle into bowls.
