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Spicy Tomato, Lentil & Coconut Soup from Saffron Restaurant,

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“This amazing soup is from the highly acclaimed Saffron restaurant in Arrowtown, NZ. It is absolutely delicious with naan!! Notes: The recipe calls for Star Anise, however I usually substitute fennel seeds.. I also use coconut oil instead of peanut and 3 cans of tomatoes if I don't have fresh. If you can't find Palm sugar, try brown sugar. Enjoy! (^^)”
1 pot

Ingredients Nutrition


  1. Slow roast the dry spices in a frypan. Will be very aromatic! Pound in a mortar. (I usually don't bother as I enjoy the taste explosion when you crunch down on a seed!).
  2. Heat the oil in a large pan, then gently fry the garlic, onion and ginger.
  3. Add the spices and fry another couple of minutes.
  4. Add the rest of the ingredients (minus the lentils and fish sauce) and bring to a boil. Reduce heat & simmer for 30mins.
  5. Blend quickly to break up the tomatoes.
  6. Add the lentils & simmer for 5 minutes, stirring constantly until the lentils are cooked. Add fish sauce & serve.

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