Lentil love

Explore the nourishing world of lentils with nutrition-packed recipes that taste great too.

RED LENTIL SOUP WITH PRAWNS

PREP + COOK TIME 40 MINUTES SERVES 4 AS AN ENTRÉE

• ⅓ cup (80ml) extra virgin olive oil

• 1 medium leek (350g), chopped finely

• 1 teaspoon garam masala

• ½ cup (100g) red lentils, rinsed

• 1 medium carrot (120g), peeled, grated

• 4 sprigs curry leaves

• 16 uncooked large king prawns, peeled, deveined, tails intact

• 2 fresh long green chillies, sliced finely Pappadums, to serve

1 Heat 2 tablespoons of the oil in a saucepan over medium heat. Add leek and garam masala to pan; cook, stirring, for 5 minutes or until leek is soft and golden. Add lentils, carrot and 3 cups (750ml) water. Bring to the boil; skim away any froth. Reduce heat to a simmer; cook for a further 20 minutes or until lentils are just starting to break down.

2 Meanwhile, heat the remaining oil in a non-stick frying pan. Fry the curry leaves until crisp; drain on paper towel. Add the prawns to the pan and cook for 2–3 minutes on each side; you may need to do this in batches.

3 Ladle the soup into four warm bowls. Add the prawns and top with curry leaves and green chillies. Serve with pappadums.

Test Kitchen Notes Garam masala is a spice blend that usually contains cardamom, cinnamon, cloves, coriander, fennel and cumin. Black pepper and chilli can be added for a hotter version.