Ingredients
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2 tablespoons oil
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3 teaspoons curry powder or 1 1/2 teaspoons asian curry paste
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1 medium onion
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6 cups vegetable stock or 6 cups chicken stock
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1 tablespoon tomato paste
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1 cup dried red lentils, thoroughly rinsed with water and drained
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125 g broccoli
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2 sticks celery, chopped
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1 zucchini, chopped
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1 small carrot, chopped
Instructions
- Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
- Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
- Add the lentils, cover and simmer for 15 minutes.
- Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
- Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
- For Vegetarian use the vegetable broth.