400 g beef or lamb meatballs – homemade or store-bought
⅓ cup coriander leaves, chopped, for garnish
90 g natural yoghurt (about ⅓ cup), for serving
Salt and pepper, to taste
Olive oil, for sautéing
Optional Add-ins
A handful of baby spinach or chopped kale stirred in at the end
A squeeze of lime juice for zing
A pinch of chilli flakes if you like it hot
Method
Build the flavour base: In a large pot, heat a splash of olive oil over medium heat. Add the coriander root and Madras curry paste, and sauté for 1–2 minutes, until fragrant and sizzling like a good secret.
Add tomatoes & lentils: Pour in the crushed tomatoes, lentils, and 1 L water (or stock). Stir well, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.
Meatball moment: Add the meatballs (if raw, gently drop them in whole; if pre-cooked, you can sear them first or just warm through). Simmer uncovered for another 15–20 minutes, until the lentils are tender and the meatballs are cooked through. Stir gently so the meatballs don’t break up.
Final flavour flair: Season with salt and pepper to taste. Stir through most of the chopped coriander leaves, reserving a few for garnish.
Serve: Ladle into bowls, swirl in a generous spoonful of natural yoghurt, and top with a sprinkle of coriander. Serve with naan, roti, or a hunk of crusty bread to mop up the magic.
Refiner’s Tips
Lentil watch: Red lentils break down beautifully into the soup base—no blending needed. But keep an eye on the simmer to avoid sticking!
Meatball pro tip: Want bonus points? Mix your own meatballs with garlic, cumin, and breadcrumbs for next-level flavour.
Make it veg: Use plant-based meatballs or chickpeas, swap in veggie stock, and boom—vegetarian delight!