Tasty Tandoori Red Lentil and Spinach Soup
A thick red lentil and spinach soup with tomatoes and carrots, ready in 40 minutes and enough for six. Tasty Tandoori warms the base with turmeric, ginger and cumin, and a swirl of spiced yogurt and warm naan make it a full meal.
Ingredients
- 1½ cups Red lentils
- 1 Onion
- 2 Carrots
- 3 cloves Garlic
- 1 can (28 oz) Diced tomatoes
- 6 cups Vegetable broth
- 4 cups Baby spinach
- 1 Lemon
- 2 tbsp Olive oil
- Plain yogurt and naan, to serve
- Salt
- 5 scoops Tasty Tandoori FLAVRBOMBS™
You will need
- Large pot
- Wooden spoon
- Knife
- Cutting board
Method
Prepare the ingredients
- Rinse the lentils until the water runs clear.
- Dice the onion and carrots and finely chop the garlic.
Build the base
- Heat the olive oil in a large pot over medium heat and cook the onion and carrots for 6 minutes, until soft.
- Add the garlic and 4 scoops of Tasty Tandoori and stir for 1 minute.
Simmer
- Add the lentils, tomatoes and broth with a pinch of salt.
- Bring to a boil, then simmer partly covered for 20 to 25 minutes, until the lentils have broken down.
- Stir in the spinach until wilted and add the juice of half the lemon. Taste for salt.
Serve
- Stir 1 scoop of Tasty Tandoori into a few spoonfuls of yogurt.
- Ladle the soup into bowls, swirl in the yogurt and serve with warm naan and lemon wedges.
Tasty Tandoori is in the Global Explorer 6-pack.
Shop the bundle: Global Explorer 6-pack
