Yellow and green soup
Photo by Tam West
This is an easy soup, with no need to fry anything in oil to start which makes it almost like a thick broth. Red lentils (which go yellow when cooked) are often used for dhal and give a rich depth of flavour. Celery leaves often get thrown away but they’re packed with flavour — the trick is not to use too many. Kale is surprisingly sweet when it has time to simmer, giving a nice flavour balance. It’s just as easy to make a big batch of this as a small one and it keeps well in the fridge for a few days. When you reheat any leftovers, add more fresh green leafy vegetables to give it a dose of vibrant colour and healthy goodness. I chopped a big bunch of watercress on top recently and it worked well —you can use pretty much whatever you have on hand. Just put everything in a big pot, bring to the boil then simmer till done. The only extra step is to add some chopped silverbeet a few minutes before serving so it can soften while staying beautifully bright green.
|4 Ltr||Vegetable stock|
|2½ cups||Red lentils|
|3 medium||Agria potatoes, cubed|
|1 large||Onion, chopped|
|2 tsp||Turmeric powder|
|2 tsp||Curry powder|
|1 tsp||Chilli flakes|
|2 stalks||Curry leaves|
|2 stalks||Celery, with leaves on, chopped|
|2 stalks||Silverbeet, chopped|
|1 bunch||Coriander leaves, for serving|
- Put everything except silverbeet and coriander into a big pot and bring to the boil. Reduce heat to a simmer, skimming off any froth that rises to the top.
- Cook for 15 minutes until potatoes are soft then lightly mash the soup. Taste and adjust seasoning to suit.
- Add chopped silverbeet and allow to sit for a couple of minutes to soften. Serve with coriander leaves.