Meatball, Lentil & Madras Soup

Cooking Soups Meatball, Lentil & Madras Soup

We love this hearty soup for its easy shopping and super-speedy prep time.

  1. Heat a large heavy-based saucepan over low heat. Add the curry paste and coriander root and cook, stirring, for 1 minute or until aromatic. Stir in the tomato and water. Increase the heat to medium-high and bring to the boil. Stir in the lentils and simmer for 15 minutes or until lentils are just tender. Season.
  2. Meanwhile, heat a lightly greased large non-stick frying pan over medium heat. Add the meatballs and cook, turning, for 5 minutes or until golden brown. Add meatballs to soup and simmer for 5 minutes or until meatballs are cooked through. Stir through coriander leaves.
  3. Divide soup among serving bowls, top with a dollop of yoghurt and sprinkle with the baby coriander, if using. Season with pepper.

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