Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 5.17 dollar
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 2/3 cup red lentils, rinsed
- 1 pinch white sugar
- 1 small eggplant, diced
- 1 onion, chopped
- 1/2 bunch flat-leaf parsley, leaves picked (optional)
- 2teaspoons tamarind concentrate
- 1teaspoons chilli flakes
- 1teaspoons ground coriander
- 2teaspoons ground cumin
- 1teaspoons garam masala
- 1/2teaspoons ground turmeric
- 1L vegetable stock
- 800grams can diced tomatoes
- 1/2 cup vegetable oil
- 2 cloves garlic, crushed
Nutrition per serving
2190kJ / 522Cal
2190 Kilojoules or 522 Calories
25% of daily energy intake*
Protein
16.7grams
Fat
35.2grams
Carbs
32.5grams
Sugars
13.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat 1 tbs oil in a medium saucepan. Add onion, garlic and cumin and cook for 5 minutes or until onion has softened. Add stock, tomatoes with juice and lentils to pan. Bring to the boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
Step 2 of 4
Meanwhile, to draw out bitter liquid from the eggplant, toss eggplant with 1 tsp salt and place into a colander over a bowl for 10 minutes to drain. Rinse and pat dry with paper towel. Combine garam masala, coriander, chilli flakes and turmeric. Add eggplant and toss to coat.
Step 3 of 4
Heat remaining vegetable oil in a wok or deep frying pan over medium-high heat. If using parsley, fry the leaves for 2-3 seconds until crisp. Remove with a slotted spoon and drain on paper towel. Add seasoned eggplant, in batches and cook, stirring for 1-2 minutes or until eggplant is golden. Drain on paper towel.
Step 4 of 4
Season soup with tamarind, salt, pepper and sugar to taste. Serve soup into warm bowls, topped with eggplant. Garnish with fried parsley, if desired.
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