Curried Lentil and Vegetable Soup

Ingredients

• 2 tablespoons oil
• 3 teaspoons curry powder or 1 1/2 teaspoons asian curry paste
• 1 medium onion
• 6 cups vegetable stock or chicken stock
• 1 tablespoon tomato paste
• 1 cup dried red lentils, thoroughly rinsed with water and drained
• 125 g broccoli
• 1 small carrot, chopped
• 2 sticks celery, chopped
• 1 zucchini, chopped

Directions

1. 1

   Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.

2. 2

   Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.

3. 3

   Add the lentils, cover and simmer for 15 minutes.

4. 4

   Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.

5. 5

   Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.

6. 6

   For Vegetarian use the vegetable broth.