Curried lentil soup recipe
- 1 tbsp olive oil
- 1 onion, diced
- 2 tbsp korma curry paste
- 2 cups dried split red lentils, rinsed
- 6 cups vegetable stock
- 1 tin light coconut milk
- 1/2 cup coriander leaves, chopped
In a large saucepan, heat oil and cook onion until transparent.
Add curry paste and cook for one minute.
Add the lentils and stock. Bring to the boil and simmer for 20 minutes.
Skim surface scum off until it is all removed.
Remove from the heat and using a stick mixer, blend until smooth.
Stir in the coconut milk and reheat but do not boil.
Garnish with one tablespoon of coriander per bowl and serve with warmed garlic naan bread.
- Korma is a curry paste made with tomatoes, almonds and spices. You will be able to find this in the international food section in the supermarket.
- This is a super-healthy soup and the korma paste really gives it a full bodied flavour.
- My preference is for chicken flavoured stock in this recipe. I'd use the Massell brand if you still require the dish to be vegetarian.
- I like to add some fresh tomatoes if I have them on hand. I add them when I stir in the coconut milk.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.