Prep: 10 min
Cook: 30 min
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
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.