Tuesday, August 3, 2010

Curried Lentil Soup

Serves 2-3

2 tbsp vegetable oil
1 onion chopped
1 tbsp garlic ginger
2 tbsp curry powder
½ tsp ground cumin
1 tbsp tomato puree
1 vegetable soup cube
100g red or green lentils washed
1 small head broccoli, broken into florets
1 carrot chopped
1 stalk celery chopped
Salt and pepper to taste
Chopped parsely for garnishing

Heat oil in a large pan, sauté onion, garlic ginger for 2 minutes. Add curry powder, tomato puree, cumin powder and mix well. Add soup cube one bowl of water, lentils and bring to boil for about 30 minutes until lentils are soft.

When lentils are soft, if water is evaporated, add ½ bowl of water, carrot and celery, boil for 5 more minutes. Finally add broccoli, stir well and boil for 2 minutes. When broccoli colour is brightened turn off heat add salt and pepper to taste.

Ladle soup in bowls sprinkle chopped parsley.

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