Other Recipes


6 servings


30 minutes


35 minutes + 4 hours refrigeration


Chilled Tomato-Lentil Soup


10 ml (2 tsp)curry powder
398 ml (1 can)diced tomatoes
750 ml (3 cups)vegetable stock
310 ml (1 1/4 cup)red lentils, rinsed
400 ml (1 can)coconut milk
To tastefresh coriander leaves
1lime, in 6 wedges
80 ml (1/3 cup)Neilson sour cream


In a soup pot, sweat the onions in the butter for about 8 minutes without browning. Add the curry powder and cook another 2 minutes.

Add the tomatoes and vegetable stock, bring to a full boil and reduce, uncovered, for 5 minutes.

Add the lentils, return to the boil, then simmer, covered, for 25 minutes or until the lentils are cooked.

Remove from heat, add the coconut milk and blend the soup until smooth. Adjust the seasoning.

Refrigerate at least 4 hours and serve cold, garnished with fresh coriander, a wedge of lime and a dollop of sour cream.