Jan's Curried Lentil Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This hearty soup, very warming for winter days, is best made the day before to allow the flavour of the spices to infuse. Ingredients:
30 ml oil |
1 large onion, chopped |
2 large carrots, chopped |
2 stalks celery, chopped |
1 garlic clove, crushed |
7 ml curry powder |
1 ml ground cumin |
1 ml ground coriander |
1 liter chicken stock |
30 ml tomato paste |
100 g red lentils, washed |
3 large potatoes, grated |
salt |
cracked pepper |
Directions:
1. Heat the oil in a large pan, add the onion, carrots and celery and fry for 5 minutes, stirring frequently.
2. Add the garlic, curry powder to taste, cumin and coriander, and fry for an additional 2 minutes, then pour in the stock followed by the tomato paste lentils, grated potatoes.
3. Bring the soup to the boil and simmer for 30-40 minutes, until the lentils and vegetables are cooked. Season generously to taste before serving with hot chapatis for an authentic Asian dish.
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