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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Good for a winter's night - from the Super Food Ideas magazine. This soup can be served as is or partially blended.It does thicken up on sitting. I actually thickened mine up with a little cornflour as I prefer a thick soup. Ingredients:
1 tablespoon vegetable oil |
1 brown onion, finely chopped |
1/3 cup masala curry paste, use hotter if you like |
270 ml light coconut cream |
400 g diced tomatoes |
2 (400 g) cans brown lentils, drained and rinsed |
3 cups chicken stock |
parsley |
Directions:
1. Cook onion in oil till tender.
2. Stir in curry paste - cook, stirring till aromatic - about 2 minutes.
3. Add coconut cream - cook for 1-2 minutes.
4. Add tomatoes, lentils and stock.
5. Stir and bring to gentle simmer.
6. Simmer 30 minutes.
7. Season with salt and pepper.
8. Serve and stir through chopped parsley.
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