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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You can mix and match the veggies in this soup a little bit. Serve with slices of fresh crusty bread. Ingredients:
10 spring onions (scallions) |
2 tablespoons oil |
3 teaspoons curry powder |
5 cups vegetable stock |
1 cup red lentil |
425 g tomatoes |
250 g broccoli, chopped |
Directions:
1. Heat oil in medium pan, add chopped spring onion and curry powder. Stir over medium heat for 5 minutes.
2. Add stock, lentils and undrained crushed tomato.
3. Bring to the boil. Reduce heat to low, simmer and uncovered for 15 mins or until lentils are tender. Stir occasionally.
4. Add the broccoli and zucchini for 5 minutes or until vegetables are tender.
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