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    You are in: Home / Recipes / Spicy Tomato, Lentil & Coconut Soup from Saffron Restaurant, Recipe
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    Spicy Tomato, Lentil & Coconut Soup from Saffron Restaurant,

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    Mellowpuff's Note:

    This amazing soup is from the highly acclaimed Saffron restaurant in Arrowtown, NZ. It is absolutely delicious with naan!! Notes: The recipe calls for Star Anise, however I usually substitute fennel seeds.. I also use coconut oil instead of peanut and 3 cans of tomatoes if I don't have fresh. If you can't find Palm sugar, try brown sugar. Enjoy! (^^)

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    Serves: 8-10



    Units: US | Metric


    1. 1
      Slow roast the dry spices in a frypan. Will be very aromatic! Pound in a mortar. (I usually don't bother as I enjoy the taste explosion when you crunch down on a seed!).
    2. 2
      Heat the oil in a large pan, then gently fry the garlic, onion and ginger.
    3. 3
      Add the spices and fry another couple of minutes.
    4. 4
      Add the rest of the ingredients (minus the lentils and fish sauce) and bring to a boil. Reduce heat & simmer for 30mins.
    5. 5
      Blend quickly to break up the tomatoes.
    6. 6
      Add the lentils & simmer for 5 minutes, stirring constantly until the lentils are cooked. Add fish sauce & serve.

    Ratings & Reviews:


    Nutritional Facts for Spicy Tomato, Lentil & Coconut Soup from Saffron Restaurant,

    Serving Size: 1 (139 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 151.8
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 5.7 g
    Cholesterol 0.0 mg
    Sodium 187.6 mg
    Total Carbohydrate 11.3 g
    Dietary Fiber 2.8 g
    Sugars 3.7 g
    Protein 3.7 g

    The following items or measurements are not included:

    star anise

    green cardamom pods

    sherry wine vinegar

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