40min
1 Scotty Brand Vegetable and Lentil Soup Mix
1 tbsp olive oil
Thumb sized piece of ginger, peeled and finely grated
2 cloves of garlic, peeled and crushed
1 tsp garam masala or medium curry powder
½ tsp turmeric
½ tsp cumin
½ tsp ground coriander
¼ tsp chilli powder
1 can full fat coconut milk
1 lime, juiced
Mango chutney, for garnish
Natural yoghurt, for garnish
Coriander leaves, for garnish
Naan breads or poppadoms
Fry the vegetables from the Vegetable and Lentil Soup Mix in the olive oil for 8-10 minutes over a medium heat until slightly softened.
Add the ginger and garlic and stir for a couple of minutes.
Turn the heat down to low and add the spices along with the sachet of lentils. Stir for a couple of minutes so the lentils become well coated in the spices.
Add the can of coconut milk, bring to a boil, and leave to simmer for 20 minutes with the lid off so the daal thickens, and the lentils are cooked.
Add the juice of the lime and a tbsp of mango chutney. Taste and season accordingly, adding more lime or chutney to taste.
Serve in cups or small bowls with a dollop of chutney and yoghurt and a sprig of coriander. Enjoy with some naan breads or poppadoms.
