Spiced Lentil & Vegetable Soup
Serves 4
Ingredients
2 teaspoons of oil
1 red onion
2 garlic cloves
2 celery stalks
1 tablespoon of mild indian curry powder
400g can of diced tomatoes
1 ltr of vegetable stock
1/2 cup dried green lentils, washed, drained
2 red capsicums
2 small eggplants
plain yoghurt and coriander leaves
Method
- Heat oil in large saucepan over high heat.
- Add onion, garlic and celery. Cook, stirring for 5 mins.
- Add curry powder. Cook, stirring for 1 min or until fragrant.
- Add tomato, stock, 2 cups of cold water and lentils. Cover. Bring to the boil.
- Reduce heat to low. Simmer for 45 mins.
- Add capsicum and eggplant. Simmer, covered for 40 minutes or until vegetables and lentils are tender.
- Season with pepper.
- Serve soup with yoghurt and coriander.
