Classic Curried Lentil Soup Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 , chopped | |
| Curry powder | 2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Tomato Paste | 1 Tablespoon | |
| Vegetable stock | 6 Cup (16 tbs) | |
| 125 g/4 oz Red or green lentils | ||
| 1 Small head broccoli, broken into florets | ||
| Carrots | 2 , chopped | |
| Parsnip | 1 , chopped | |
| Stalk celery | 1 , chopped | |
| black pepper | 1 | |
| Parsley | 1 Tablespoon, chopped | |
Directions
1. Heat oil in a large saucepan, add onion, curry powder and cumin and cook, stirring occasionally, for 4-5 minutes or until onion is soft. Stir in tomato paste (puree) and stock and bring to the boil. Reduce heat, add lentils, cover and simmer for 30 minutes.
2. Add broccoli, carrots, parsnip and celery and cook, covered, for 30 minutes longer or until vegetables are tender. Season to taste with black pepper. Just prior to serving, stir in parsley
2. Add broccoli, carrots, parsnip and celery and cook, covered, for 30 minutes longer or until vegetables are tender. Season to taste with black pepper. Just prior to serving, stir in parsley
Chef
