MILD GARAM MASALA SOUP

I just looooove this soup! It’s warming, nourishing, filling and satisfying. Oh, did I mention it’s healthy, too? Healthy AND tasty. Yep. I’m a bit of a lazy cook, especially during midweek. This soup is quick and easy. If you don’t mind using cans or jars, then this is for you. It doesn’t have to be from scratch all the time.
 
This vegan lentil soup is kind to the heart and nourishing to the soul. Perfect for a cold winter day. It has all the five flavours plus a bit of warming spiciness (not hotness). Serve with some bread of choice (naan, pita, flat bread, baguette, gluten free) and a dollop of yoghurt.
 
SERVES 2

• 1 tbs olive oil or coconut oil
• 1 large onion, finely chopped
• ½ tsp garam masala
• ½ tsp ground cumin
• ¼ tsp chili flakes
• 300 gr. tomato passata
• 1 x 400 gr tin of lentils, drained and rinsed
• 200 ml tinned coconut milk
• Sea salt to taste
• Greek yoghurt and bread to serve

 
 
METHOD

1. Heat the oil in a large soup pan, add the onion until soft and translucent. Stir occasionally, for about 10 minutes.
2. Add the spices and cook, stirring, until the spices release their aromas, for about a few minutes.
3. Add the tomato passata, lentils and coconut milk. Bring to the boil, softly, and simmer gently for 30 minutes so that all flavours are released.
4. Season with salt to taste and serve with a dollop of yoghurt and bread of your choice.
5. Optional: a dash of bitters

 
Bon appétit
 

Spices! We used Garam Masala. Masala means ‘spice mix’. We just used the ready made spice mix bought from our local shop, but did you know there are all kinds of masala mixes? Sambaar Masala, Chaat Masala... Garam Masala is India’s most popular spice mix. Indian cooks are famous for improvising, making up their own personal ‘secret’ spice mix by adding whatever they fancy. The combinations are endless, so whenever you choose to make your own spice mix, there is no set formula. Whatever the combination, all of the masala’s include spices with great health and healing benefits.

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