Meatball, Lentil Madras Soup

We love this hearty soup for its easy shopping and super-speedy prep time.

The ingredient of Meatball Lentil Madras Soup

• 1 1 2 tbsp madras curry paste
• 1 tbsp finely chopped coriander root
• 2 x 400g cans crushed tomatoes
• 1l 4 cups water
• 160g 2 3 cup red split lentils
• 400g beef or lamb meatballs
• 1 3 cup chopped coriander leaves
• 90g 1 3 cup natural yoghurt to serve
• baby coriander to utility optional

The Instruction of meatball lentil madras soup

• heat a large heavy based saucepan beyond low heat build up the curry bonding agent and coriander root and cook stirring for 1 minute or until aromatic campaign in the tomato and water accrual enlargement the heat to medium high and bring to the boil toss around in the lentils and simmer for 15 minutes or until lentils are just tender season
• meanwhile heat a lightly greased large non stick frying pan beyond medium heat grow the meatballs and cook turning for 5 minutes or until golden brown go to meatballs to soup and simmer for 5 minutes or until meatballs are cooked through stir up through coriander leaves
• divide soup along with serving bowls peak taking into account bearing in mind a dollop of yoghurt and sprinkle as soon as the baby coriander if using season gone pepper

Nutritions of Meatball Lentil Madras Soup

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