Name: Peter’s green lentil & spiced tempeh soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 100 g (3½ oz) Greek-style yoghurt (optional); ¼ teaspoon black sesame seeds; ¼ teaspoon dill seeds; 100 ml (3½ fl oz) virgin coconut oil; 1 onion, finely chopped; 5 whole dried red chillies; 4 garlic cloves, crushed; ½ teaspoon Chaat masala; 200 g (7 oz) tempeh or spiced tofu, sliced 2 cm (¾ inch) thick; 50 g (1¾ oz/¼ cup) dried white beans; 110 g (3¾ oz/½ cup) split yellow lentils (toor dhal); 110 g (3¾ oz/½ cup) dried green lentils; ½ teaspoon ground turmeric; 3 tablespoons chopped coriander (cilantro); 3 tablespoons chopped spring onion (scallion); ½ teaspoon cumin seeds; ¼ teaspoon fennel seeds; 2 Indian green chillies, sliced (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Writing recipes is a journey of discovery. It is like meeting people through food: their tastes and culture come to life firstly on the page, and then on your tongue. I got very hungry writing this book, inspired to experience and create new dishes. This is one of those dishes.

A special tip for all those tempeh fanatics, courtesy of Michael Joyce from Mighty Bean on Australia’s Sunshine Coast. You already know the amazing health properties of this fermented soy bean cake, but I bet