Ingredients
- 15 ml vegetable oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 1.5 tsp fresh ginger root crushed
- 1 large carrot peel and finely diced
- 2 tbsp Rajah Mild & Spicy curry powder
- 250 g dried brown lentils rinsed
- 1 x 400 g tin chopped tomatoes
- 1 litre vegetable stock
- 1/2 cup fresh coriander chopped
- 1 x 400 g tin coconut cream
- salt, freshly ground black pepper and sugar to taste
Directions
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Heat oil in a large soup pot and fry the onion and carrot together until soft.
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Add the garlic and ginger with the Rajah Mild & Spicy curry powder and fry for 1 minute, stirring constantly to release the flavour and aroma.
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Add the lentils, tinned tomatoes, vegetable stock and coriander and bring to the boil.
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Reduce the heat and allow to simmer for 35 – 40 minutes or until the lentils are tender.
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Stir in the coconut cream and allow to simmer for a further 10 minutes.
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Adjust the seasoning using a little salt and freshly cracked black pepper as well as a little bit of sugar if necessary.
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Serve with chunks of steamed bread. This soup is perfect to use the next day for lunch.
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