Ingredients

Method

• 2 T ghee
• 1 onion, roughly chopped
• 3 cloves garlic, crushed
• 1 green chilli, crushed
• 1 t ginger, crushed
• 1 curry leaves, sprig
• 1 T Woolworths hot curry spice
• 4 ripe tomatoes, quartered
• 2 cups vegetable stock
• 1 cup water
• 300 g red lentils
• salt, to taste
• Woolworths rotis, warmed, for serving

Method

Ingredients

1. Heat the ghee in a large saucepan and sweat the onion and garlic for 10 minutes. Add the chilli, ginger, curry leaves and spice and cook for 5 minutes.

2. Add the tomatoes and sweat for 5 minutes. Add the stock and water and reduce for 5 minutes. Add the lentils and cook for 20 minutes or until soft. Season and serve with the rotis.

Find more soup recipes here.

Photograph: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Bianca Strydom