Curried lentil soup with tomato
Made with Sugo basil
An Italian classic created Mutti-style with finely chopped tomatoes harvested at perfect ripeness and packed within hours. This family staple has the traditional flavours of real fresh onion and fresh Italian basil leaves which are added by hand. A splash of extra virgin olive oil rounds out these classic flavours. Enjoy as simple sauce or add your signature ingredients to make it your own!
Medium
Ingredients
-
1
tablespoon
vegetable oil
-
1
large brown onion, finely chopped
-
1
celery stick, diced
-
1
carrot, diced
-
1/3
cup
mild curry paste
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3
cloves
garlic, crushed
-
1
tablespoon
finely grated ginger
-
1
cup
red lentils
-
1.5
x 400g jar Mutti Sugo Semplice Basil
-
1
litre
salt reduced vegetable stock naan bread, to serve
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Curried lentil soup with tomato: Method
- Heat oil in a large saucepan. Add onion, celery and carrot and cook over a low heat for 15 minutes, stirring occasionally.
- Add curry paste, garlic and ginger and cook, stirring for 3 minutes longer.
- Add lentils, sugo and stock to saucepan. Simmer for 1 hour or until cooked, stirring occasionally. Add water if soup becomes too thick. Serve with naan bread.
- Tip: Soup can be served with a dollop of plain yoghurt, if desired.
