Curried lentil and vegetable soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Peanut oil |
| 1 | large | Onion, chopped |
| 2 | Garlic cloves, chop'd fine | |
| 1 | tablespoon | (Heaped) hot curry powder use mild if preferred |
| 4 | mediums | Potatoes, peeled and cubed |
| 4 | smalls | Carrots, peeled and chopped |
| 4 | cups | Vegetable stock or water |
| 90 | grams | Red lentils |
| 2 | teaspoons | Tomato concentrate |
| 125 | grams | Stringless beans, cut into 2cm lengths |
| 125 | grams | Cauliflower |
Directions
Cook the oil and onion in a pan until the onions are soft, about 5 mins.
Add the garlic and curry powder and cook for another minute. Add the potatoes and carrots and stir well. Cover and cook over a very low heat for 5 mins. Add the stock, lentils and tomato concentrate and simmer for 30 mins or until the vegetables are tender. Add the beans and cauliflower, simmer for 10 mins or until the cauliflower is tender.
Recipes sent to me from Bill, wight@...