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Puttanesca roast cabbage

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Tomato-and-dhal soup

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Tomato-and-dhal soup

40 minutes

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Tomato-and-dhal soup

By Abigail Donnelly

Serves 2 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 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