Meatball, Lentil & Madras Soup

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

Recipe «Meatball, Lentil & Madras Soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 tbs Madras curry paste, 1 tbs finely chopped coriander root, 2 x 400g cans crushed tomatoes, 1L water, 160g red split lentils , 400g beef or lamb meatballs, 1/3 cup chopped coriander leaves, 90g natural yoghurt, to serve , Baby coriander, to serve.

Ingredients:

• 1 1/2 tbs Madras curry paste 
• 1 tbs finely chopped coriander root 
• 2 x 400g cans crushed tomatoes 
• 1L water 
• 160g red split lentils 
• 400g beef or lamb meatballs 
• 1/3 cup chopped coriander leaves 
• 90g natural yoghurt, to serve 
• Baby coriander, to serve 

Instructions

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.