- In a large pot, sauté the onions, carrots, and celery in olive oil for about 5 minutes.
- Stir in Shemin’s Indian Curry Paste and garam masala, and cook for a couple of minutes. Add the stock or water, lentils, chickpeas, cannellini beans and tomatoes. Bring to the boil for a few minutes, then simmer for about 1 hour or until the lentils are tender.
- You can serve the soup just as it is or purée half the soup in a food processor. Return the puréed soup to the pot, stir and serve.
Free Recipe Ebooks
Subscribe to our Newsletter and we’ll send you our delicious recipe ebooks for free!
Thank you for signing up to receive tasty recipes and handy cooking tips from us here at Shemin’s! You should receive a link to the downloads page in your inbox shortly. If it does not arrive in a few minutes, please check your junk folder.
Ian+Sproule –
One word describes this – AMAZING- I doubled it up and blitzed it all as I’m not a lover of lumpy soup 😂. Highly recommend and it freezes well.