This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large heavy-based saucepan, heat oil on medium. Add sambal, garlic, spices and thyme, then cook, stirring, for 3-4 minutes. Mix in lentils.
2.Stir in passata, stock and bay leaves. Bring to the boil on high. Reduce heat to medium. Simmer, uncovered, for 15-20 minutes until lentils are tender.
3.Preheat a char-grill on high. Cook corn cobs, turning, for 10 minutes until tender. When cool enough to handle, cut kernels from cob.
4.Discard bay leaves from soup and season to taste. Serve topped with corn, yoghurt and coriander, and accompany with pappadums.
Note
- This soup freezes well and is delicious reheated for lunch the next day.