Curried lentil soup
Background
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
- 2 tsp vegetable oil
- 2 tsp indian curry paste
- 2 cloves garlic, minced
- 700 ml vegetable broth
- 1 large onion
- 2 medium carrots
- 2 small potatoes
- 2 celery stalks
- 50g red lentils
- 2 tsp tomato paste
Instructions
- 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.
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Soup - Supper
- Cuisines: - Indian
- Ingredients: - Lentils
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - Vegan
- Skill Levels: - Easy
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