Perfect for winter days and nights. A soup full of big spicy flavours and wonderful textures. Quick and easy to prepare when needing something delicious that will warm you up and bring your taste buds to life.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 or more servings
Ingredients 1 can of lentils
1 can of red kidney beans
150 gram (or to taste) silken medium firm tofu
1 tbsp curry powder
1 tbsp garam masala powder
1 tbsp freshly ground black pepper
1 tbsp olive oil
1 handful of fresh coriander
1 handful of fresh parsley
1 handful of fresh mint
Heat a broad based fry pan that has a lid or a large soup saucepan.
Pour a little oil into the pan and spread across the base of the pan.
As the oil is heating up sprinkle freshly ground pepper, curry powder and garam masala powder over the oil.
As the oil and the spices continue to heat up stir gently with a wooden spoon until you start to smell the aroma and the spices start to sizzle a little.
Pour all the contents of a can of lentils (juice and all) into the pan over the sizzling spice mixture. Do the same for the can of red kidney beans.
Add a further one can of water to the pan.
Slowly bring to a soft boil.
Chop finely the three herbs and add to the mixture.