Curried Lentil Soup (SF)

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Curried Lentil Soup

 

 

1 tablespoon (4 tsp) canola -OR- vegetable oil

1 brown (yellow) onion, finely chopped

1/3 cup tikka masala curry paste (-OR- other mild curry paste, to

taste)

270 ml (9 fl oz) can light coconut cream

400 g (14 oz) can diced tomatoes

two 400 g (14 oz) cans brown lentils, drained, rinsed

3 cups vegetable -OR- chicken-style stock

1/3 cup flat-leaf parsley leaves, chopped

pappadums, to serve

 

 

1. Heat oil in a large saucepan over medium-high heat. Add onion.

Cook, stirring often, for 3 minutes or until tender.

 

2. Stir in curry paste. Cook, stirring, for 1 to 2 minutes or until

aromatic.

 

3. Stir in coconut cream. Cook for 1 minute.

 

4. Add tomatoes, lentils and stock. Stir to combine. Reduce heat to

medium. Cover. Bring to a gentle simmer.

 

5. Reduce heat to medium-low. Simmer, partially covered, stirring

occasionally, for 5 minutes or until hot.

 

6. Season with salt and pepper. Ladle soup into bowls. Stir through

parsley. Serve with pappadums.

 

 

Serves 4