Spicy Tomato, Lentil & Coconut Soup from Saffron Restaurant,

Recipe by Mellowpuff
READY IN: 45mins
SERVES: 8-10
YIELD: 1 pot




  • 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!).
  • Heat the oil in a large pan, then gently fry the garlic, onion and ginger.
  • Add the spices and fry another couple of minutes.
  • Add the rest of the ingredients (minus the lentils and fish sauce) and bring to a boil. Reduce heat & simmer for 30mins.
  • Blend quickly to break up the tomatoes.
  • Add the lentils & simmer for 5 minutes, stirring constantly until the lentils are cooked. Add fish sauce & serve.