Ingredients

Method

• 2 T olive oil
• 1 T butter
• 1 t garlic, finely chopped
• 1 t fresh ginger, finely grated
• 1 t green chilli, finely chopped
• 2 t fresh turmeric, finely grated
• 1 T garam masala
• 1 T Woolworths medium curry powder
• 1 onion, finely chopped
• 400 g Woolworths Rosa tomatoes, halved
• 250 g split red lentils
• 4 cups vegetable stock
For the dumplings:
• 150 g chickpea flour
• 1 t baking powder
• 1 T cornflour
• 1 red chilli, seeded and finely chopped
• 1 green chilli, seeded and finely chopped
• ½ onion, finely diced
• ¼ cup olive oil
• 1⁄3 cup plain yoghurt
• 1 t salt
• coriander, for serving

Method

Ingredients

1. Place the oil and butter in a large saucepan and fry the garlic, chilli, ginger and turmeric bring to a simmer. Fry for 3 minutes, then add the garam masala and curry spice. Cook until fragrant, then add the onions and fry until translucent.

2. Add the tomatoes, lentils and stock and cook until the lentils are plump and soft.

3. To make the dumplings, mix all the ingredients expect the yoghurt. Make a well and add the yoghurt. Whisk together until well incorporated.

4. Spoon dollops of the mixture into the simmering soup and cook for 5 minutes. Serve immediately garnished with coriander.

Cook's note: Add a little coconut cream for extra creaminess.

Find more soup recipes here 

Videography: Kevashan Moodley
Photography: Jan Ras