Comfort food: yellow lentil soup


Former winner of MasterChef Shelina Permaloo serves up a bowl of warming, Mauritian-inspired soup

‘This is my ultimate comfort food for those cold winter nights or on days where you just want to draw your curtains and get your pj’s on early. I don’t think there is anything as comforting as soup and this is a classic Mauritian-inspired soup with a wonderful aroma and a burst of chilli heat. It’s a great warming soup to perk you up if you think the lurgy is on its way.’

1 tsp of vegetable oil
2 cloves of garlic grated
1 inch of ginger grated
3 tbsp of finely chopped coriander stalk
200g yellow lentils
3 fresh vine tomatoes cut into 1-inch cubes
Half a tin (200g) of fresh plum tomatoes
1tsp of dried chilli
1tsp salt (or to taste)
1tsp of smoked sweet paprika
black pepper
1 litre of vegetable stock
(A gluten free/vegan/vegetarian recipe)

Yellow Lentil Soup copy

This is such an easy one-pot recipe:
• Fry off the garlic, ginger and coriander stalk together in the vegetable oil for approximately two minutes on a medium heat.

• Add all the other ingredients and cook for around 35 minutes. The lentils should be soft all the way through.

• Before serving, make sure it is seasoned well with salt and pepper. Serve with a warm brown pitta bread, or equally good just on its own. I love to sprinkle fresh coriander and fresh chilli over the top, but this is optional and to taste.

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