Spiced lentil and vegetable soup

Cooking Soups Spiced lentil and vegetable soup

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Lables: Low fat Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over high heat. Add onion, garlic and celery. Cook, stirring, for 5 minutes or until onion is soft. Add curry powder. Cook, stirring, for 1 minute or until fragrant.
  2. Add tomato, stock, 2 cups cold water and lentils. Cover. Bring to the boil. Reduce heat to low. Simmer for 45 minutes. 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.

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2 tsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
2 celery stalks, chopped
1 tbsp mild Indian curry powder
400g can diced tomatoes
1 litre vegetable stock
1/2 cup dried green lentils, washed, drained
2 red capsicums, chopped
2 small eggplants, chopped
plain yoghurt and coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
1:40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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