Spicy Lentil Soup

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Spicy Lentil Soup

 

 

4 teaspoons olive oil

1 large brown (yellow) onion, chopped

2 garlic cloves, crushed

500 g (17 1/2 oz) sebago potatoes, peeled, chopped

2 medium carrots, peeled, chopped

2 celery stalks, trimmed, chopped

2 medium tomatoes, chopped

4 teaspoons madras curry paste

1 litre/quart chicken-style stock

1/2 cup red lentils, rinsed

pepper, to taste

coriander leaves (cilantro), to serve

 

 

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

Cook, stirring, for 3 minutes or until onion has softened.

 

2. Add potato, carrots, celery and tomato. Cook, stirring, for 5 minutes.

 

3. Add curry paste. Cook, stirring, for 1 minute or until fragrant.

 

4. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to

medium-low. Simmer for 15 to 20 minutes or until potato is tender, adding

lentils after 5 minutes of cooking.

 

5. Set aside for 5 minutes to cool slightly.

 

6. Blend, in batches, until smooth. Serve.

 

 

Serves 4.