I used to love the Heinz cans of this soup as a child, I’m not sure I could face eating them now, even if they did make a veggie version! This meal was made from leftovers from Friday night’s tea, but I’ve blogged a recipe from scratch as I’m assuming you won’t have a lonely single portion of quorn keema lurking in the fridge that needs eating up. For the authentic soup-from-a-can experience cook this in a pressure cooker, but if you don’t want that or don’t have a pressure cooker just use the stove instead!
For 4 portions you need:
- 1 tbsp oil
- 150g quorn mince
- 1/2 cup red lentils
- 1 onion, chopped
- 2 carrots, peeled and diced
- 3 cloves garlic, crushed
- 2″ piece of ginger, grated
- 3 tsp medium curry power
- 1/2 tsp each ground cumin, coriander, turmeric, garam masala
- 500-750ml stock
- 1 can chopped tomatoes
- Fresh coriander and sliced chillies to serve
- Salt and pepper to taste
- If you are using a pressure cooker place everything in the pot, seal and set to manual for 5 mins. Use the lower amount of stock for this method as you don’t lose anything during cooking. Leave for 10 mins before releasing the pressure, and then check the seasoning before eating.
- On the stove begin by sauteing the onion in the oil for 5-10 mins then add the garlic, ginger and spices and cook for a further 2 mins.
- Add the lentils and ensure they are thoroughly coated in the spice mixture before adding the quorn, tomatoes and stock.
- Cook for 15 mins, check the seasoning and make sure the lentils are cooked then serve garnished with the coriander and chilli slices.