Serves 4 to 6

Ingredients:

• Cooking Oil, 1 tablespoon
• Onion, 1 (finely chopped)
• Garlic Cloves, 2
• Minced Ginger, 1 teaspoon
• Cumin Powder, 1 teaspoon
• Chopped Tomatoes, 1 can (400 grams)
• Lentils, 100 grams
• Vegetable Broth, 800ml
• Tomato Puree, 1 teaspoon
• Salt, 1 teaspoon
• Pepper, 1 teaspoon
• Yogurt, for garnish
• Parsley, for garnish

Tool:

• Blender, 1

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, add cooking oil and chopped onions. Stir fry for 5 minutes till the onions turn transparent.
2. After 5 minutes, add garlic cloves, minced ginger and cumin powder. Cook for 1 minute.
3. After 1 minute, add chopped tomatoes, lentils, vegetable broth and tomato puree. Bring the contents to a boil and once boiling, let it simmer for 5 minutes.
4. After 5 minutes, close inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 4 hours.
5. After 4 hours, add salt and pepper, and mix well. Puree the soup with a blender and return it into the inner pot and reheat before serving.
6. Serve in a bowl with heart-shaped swirl of yogurt and garnish with parsley.

Notes:

• This recipe is based on using the Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

Photos and recipe courtesy of Thermos Singapore team.