Curried lentil soup with tomato
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
-
3
cloves
garlic, crushed
-
1
tablespoon
finely grated ginger
-
1
cup
red lentils
-
560
g
jar Mutti Inventa Sugo
-
1
litre
salt reduced vegetable stock naan bread, to serve
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Curried lentil soup with tomato: 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.
