Mexican bean soup with warm tortillas
A delicious winter-warming soup flavoured with garlic, cumin and smoked paprika and packed with satisfying […]Read more
A firm favourite from the N Family Club menu, this dish features protein-packed red lentils and plenty of mild spices for an exciting flavour.
1 onion, diced
2 garlic cloves, peeled and sliced
1 thumbnail-sized ginger, grated
1/2 tsp turmeric
1 tsp cumin seeds
Pinch of garam masala
1 tbsp of coriander stalks, chopped
250g red lentils
100ml low salt vegetable stock
400g chopped tomatoes
400g coconut milk
½ a cucumber
1 tbsp Greek yoghurt
Heat a little oil in a pan, add the onion, garlic, ginger and coriander stalks, and fry for 3-4 minutes until golden. Add the turmeric, cumin, garam masala and cook for a further two minutes.
Pour in the red lentils, cover it with stock, chopped tomatoes and add the coconut milk. Bring to the boil and simmer for 25-30 minutes, stirring occasionally.
While this is simmering, cook the basmati rice then serve with sliced cucumbers and yoghurt.