Curry Vegetable and Lentil Soup
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This is a healthy soup and budget friendly .
Most people have the herbs n spices already in their pantry as they are pretty much staples for home cooks .
Serves 4
Prep time 20 min
Cook time 40 min
Freeze in one serving containers. Thaw out slightly then reheat in saucepan
2. Use any vegetable stock , homemade, ready made homebrand or any brand
3. I have also used green lentils
4. Feel free to add other vegetables zucchini also goes well in this soup
Most people have the herbs n spices already in their pantry as they are pretty much staples for home cooks .
Serves 4
Prep time 20 min
Cook time 40 min
Freeze in one serving containers. Thaw out slightly then reheat in saucepan
Ingredients
- 1 tbs olive oil
- 3 garlic cloves crushed
- 1 onion diced
- 1 ginger grated (optional )
- 3 carrots diced
- 1 parsnip diced ( optional)
- 1/2 green capsicum chopped
- 2 long red chillies thinly sliced ( see note)
- 3 celery sticks diced
- 200g red lentils rinsed
- 2 tsp curry powder
- 1/2 tsp fennel seeds
- 2 tsp cumin seeds
- 1 tsp black pepper *to taste
- 1 1/2L reduced-salt vegetable stock , homemade or homebrand ready made
- Chopped parsley to garnish (optional)
Method
- Saute garlic, ginger and onion in hot oil until onion is transparent
- Add carrots, celery, capsicum and chillies, saute until slightly tender.
- Add spices and cook for several minutes until fragrant.
- Add lentils and stock, cook for approximately 30 minutes, adding more stock or water if too thick.
- Top with chopped parsley and serve with fresh bread , goes well with the no knead bread that Ive previously posted
NOTES
1. Substitute the long red chilli 🌶 for 1 1/2 teaspoon of dried chilli flakes2. Use any vegetable stock , homemade, ready made homebrand or any brand
3. I have also used green lentils
4. Feel free to add other vegetables zucchini also goes well in this soup
