Dinner

SPICED LENTIL & VEGGIE SOUP.

January 14, 2022

Serves 4


Prep: 10 min

Cook: 30 min

 

Ingredients.

1 tbsp extra-virgin olive oil

1 onion, finely chopped

2 celery sticks, diced

2 carrots, peeled, diced

2 garlic cloves, crushed

1 tbs curry paste (such as Korma or red curry paste)

1 ¼ cups (250g) red lentils, rinsed, drained

3 cups (750ml) salt-reduced vegetable stock

Natural yoghurt and chopped coriander, to serve

 

Method.

1 Heat oil in a large saucepan over medium heat. Cook the onion, celery and carrot, stirring, for 6-7 minutes or until softened. Add garlic and curry paste and cook for 1 minute more or until fragrant.


2 Add lentils, stock and 2 cups (500ml) water and bring to the boil. Skim any scum that comes to the surface. Reduce heat, partially cover and simmer for 15-20 minutes or until lentils are tender and soup is thick. Season with black pepper. 


3 Serve with a dollop of yoghurt, garnished with chopped coriander.


TIP: leftover portions of soup can be frozen in airtight containers for up to 1 month.

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