Spicy Red Lentil and Vegetable Soup Recipe
A simple vegetarian dish, perfect as a main course or a side dish.
Takes 1 hour 5 minutes
1 tsp vegetable or olive oil
1 tsp mild curry paste
1 clove garlic, peeled and crushed or finely chopped
350ml vegetable stock
1 medium onion, chopped
30g dried red lentils
1 medium carrot, peeled and chopped
1 small parsnip or potato, peeled and chopped
1 medium stalk celery, chopped
1 tsp tomato puree
1) Heat the oil in a lidded, non-stick saucepan, add the curry paste and garlic and stir over a low heat for 1 minute.
2) Add the stock and stir to combine, then add the rest of the ingredients and bring to a simmer over a medium-high heat.
3) Turn the heat down, put the lid on and cook for 40-50 minutes or until the lentils are tender.
4) Remove half or all the soup from the pan and puree in an electric blender. Return the soup to the pan and reheat gently to serve.