Filling and warming, our Curried Red Lentil Soup is full of fibre and flavour, and perfect for a winter meal. Serve with some crusty sourdough if you’re feeling particularly hungry – or simply have seconds!
Serves: Four
Time: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon mild curry powder
- 1 cup red lentils
- 1 tomato, chopped
- 3 cups vegetable stock
- 2 tablespoons sour cream
- fresh parsley, to garnish
Method
In a large saucepan over a medium heat, warm the olive oil. Cook the onion and garlic for five minutes until onion has softened. Add the curry powder and cook for another 30 seconds. Add the lentils, tomato, stock and one cup of warm water. Bring to a boil and then reduce the heat to a medium low temperature and simmer uncovered for 20 minutes. Once the soup has thickened and the lentils are cooked, serve. Top with sour cream and parsley.