Curried Lentil Soup

Hearty lentil soup with a mild hint of curry flavour is the perfect winter warmer.

The ingredient of Curried Lentil Soup

• 1 tablespoon olive oil
• 1 brown onion chopped
• 2 tablespoons korma curry paste
• 2 cups dried split red lentils rinsed drained
• 6 cups massel vegetable liquid stock
• 1 cup light coconut milk
• 1 3 cup coriander leaves chopped
• warmed naan bread to serve

The Instruction of curried lentil soup

• heat oil in a large saucepan over medium heat add onion and cook for 5 minutes add curry paste and cook stirring for 1 minute
• add lentils and stock cover and bring to the boil reduce heat to medium low and simmer partially covered for 20 minutes or until lentils are very soft stir often to prevent lentils from catching remove scum from surface see card p81 remove from heat and cool slightly stirring to release heat
• using a food processor or blender puree soup in 2 batches until smooth return to saucepan over low heat add coconut milk heat stirring for 4 minutes or until hot do not boil ladle soup into bowls sprinkle with coriander and serve with naan bread

Nutritions of Curried Lentil Soup

calories: 476 088 calories
calories: 20 grams fat
calories: 9 grams saturated fat
calories: 40 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 27 grams protein
calories: n a
calories: 1850 05 milligrams sodium
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calories: nutritioninformation