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Tomato-and-dhal soup

By Abigail Donnelly
2 to 4
Easy
10 minutes
40 minutes

Ingredients

  • 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

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