Curried Rhubarb and Lentil Soup
TM6 TM5 TM31

Curried Rhubarb and Lentil Soup

4.3 (29 ratings)

Ingredients

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 30 g vegetable oil
  • 150 g onions, quartered
  • 150 g celery stalks, cut in pieces
  • 3 garlic cloves
  • 1 ½ tsp garam masala
  • 1 tsp paprika
  • 1 tsp ground ginger
  • ¼ tsp ground turmeric
  • 350 g rhubarb, cut in pieces (1 cm)
  • 150 g chana dal (yellow dried split peas)
  • 700 g water
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • 30 g brown sugar
  • ½ tsp fine sea salt, or to taste
  • ¼ tsp ground black pepper, or to taste
  • 40 g plain yoghurt, for serving
  • 3 sprigs fresh coriander, leaves only, chopped, for serving

Nutrition
per 1 portion
Calories
1263 kJ / 302 kcal
Protein
12.6 g
Carbohydrates
39.9 g
Fat
10.2 g

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