Indian tomato-lentil soup

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

30 min (PREP TIME: 30 min)

Easy

6 people

Ingredients

Soup

  • 2 red onions (chopped)
  • 4 potatoes (chopped)
  • 2 carrots (chopped)
  • 1-2 red chillies (finely chopped)
  • 1-2 tsp cumin seeds or coarsely ground cumin
  • 1-2 tsp garam masala
  • 7 dl vegetable stock
  • 1 bottle of Mutti Passata Mutti tomato puree (700 g)
  • 2 dl red or green lentils
  • 1-2 dl coconut milk
  • 1 pot of fresh coriander
  • ½ dl pumpkin seeds or ground almonds

For serving

  • 200 g plain yogurt
  • freshly grated ginger
  • 2 tsp honey
  • freshly grated ginger
  • 2 tsp honey

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Method

  1. Put the onions, potatoes, carrots, chillies and spices into a saucepan. Add the vegetable stock and tomato puree and cook for 10 minutes at a moderate simmer.
  2. Add the rinsed lentils and coconut milk and continue simmering for another 10 minutes. Taste the soup and adjust seasonings if needed.
  3. Finish by garnishing with chopped coriander and pumpkin seeds or ground almonds.
  4. Serve together with ginger-and-honey-flavored yogur

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Also made with: Passata


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