1
litre
salt reduced vegetable stock naan bread, to serve
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Method
1.Heat oil in a large saucepan. Add onion, celery and carrot and cook over a low heat for 15 minutes, stirring occasionally.
2.Add curry paste, garlic and ginger and cook, stirring for 3 minutes longer.
3.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.