Curried lentil soup
I love making this curried lentil soup during the winter. It’s super healthy, filling and warming – also extremely easy to make. You can use any shop-bought curry pastes – such as Madras and Rogen Josh – or your own homemade one, depending on how spicy you like your curry! Serve it with naan, roti or chapati.
Ingredients
Method
- Chop the onion and carrots. Peel and dice the potatoes. Slice the celery.
- Heat the oil in a pan and fry the paste and garlic for a minute until fragrant, while constantly stirring.
- Pour in the vegetable broth, stir, then add the rest of the ingredients.
- Bring it to the boil and simmer, under cover, at a low temperature for about 30-40 minutes.
- When the lentils have softened, remove from the heat and blend in a liquidizer or with a hand-held blender – the soup should be textured not too smooth!
- Serve warm.