Spiced vegetable soup with lentils and roasted chilli
- June 2015
- Serves 4
- Hands-on time 30 min, simmering time 50 min, plus soaking
This comforting Indian soup recipe is packed with flavourful roasted chillies and topped with a cooling dollop of yogurt.
- Vegetarian recipes
- 13.3g (2.5g saturated)
- 47.8g (11.1g sugars)
“Soups are the ultimate comfort food. I’ve made this dish hundreds of times and it never fails to hit the spot. Use any vegetables you like, and lentils to add some body. Because I love chillies I’m adding them in two ways – roasted and fresh – but you don’t need to roast them if you don’t want to.” -Anjali Pathak
Make to the end of step 4 up to 4 days ahead and keep in an airtight container in the fridge, or freeze for up to 1 month.
Reheat, then continue from step 5.
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