SPICY LENTIL SOUP
3 tsp oil
2-3 tbls curry paste (I used red curry paste)
3 cloves garlic, crushed
1 stick celery, diced
1 carrot, peeled and diced
1 large or 2 small potatoes, peeled and diced
1 (400g) can brown lentils, drained
1 (400g) can crushed tomatoes
1 litre water
1 tbls chicken stock powder
2 bay leaves
½ cup fresh coriander, diced
- Heat oil in pan and add curry paste and garlic. Stir over a medium heat for a minute, until fragrant.
- Add remaining ingredients except coriander.
- Bring to boil, cover and simmer 25 minutes.
- Serve and sprinkle over coriander.
Variation 1: substitute brown lentils for ½ cup dry red lentils, rinsed.
Variation 2: stir in some cooked shredded chicken or crab before serving.
Low carb variation: substitute other veggies for potato eg green beans, pumpkin. Note sweet potato is the same calories/carbs as potato.