Ingredients: 1 tablespoon olive oil,1 onion, roughly chopped,a couple cloves of garlic, chopped,1 can of Italian tomatoes, whole,2 boxes of chicken broth (about 2L),1 large bunch of curly parsley, washed, stemmed and roughly chopped. And 3 for garnish,cup about 1 of dried lentil, rinsed and picked over,1 teaspoon garam masala powder,1 tablespoon curry powder (or more depends on your taste),Chili flakes if desired,Lemon, sliced
Instructions:
- Heat oil in a big pot over medium heat, add onions and garlic, cook for a few minutes until fragrant but not burnt.
- Add the tomatoes & the juice, mash them up in small chunks with a wooden spoon.
- Add the chicken broth, leaving about half of a box for thinning the soup later.
- Turn heat to maximum, add the parsley and the lentils. Bring to a boil, then cook over medium heat for about 20 minutes, or until lentils are soft.
- Add the masala, curry and chili flakes half way and mix well.
- Serve with fresh parsley for garnish, with some freshly ground black pepper, and a small wedge of lemon. It really kicks it up a notch (unfortunately I didn't get the lemon when I made this, boo!)
- I put this soup into individual microwavable containers for lunch, and before taking them to work, I would add a bit of chicken broth, because it thickens up quite a lot
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