Name: Red lentil and tomato soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil, such as sunflower or rice bran oil; 2 tablespoon red curry paste; 400 gram can crushed tomatoes; 3 cup cold water; 2 large carrots, peeled and coarsely grated; 2 sticks celery, trimmed and finely chopped; 3/4 cup red lentils; 165 gram can coconut milk; 2 tablespoon chopped coriander; salt, to taste

Ingredients

1 tablespoon vegetable oil, such as sunflower or rice bran oil

2 tablespoon red curry paste

400 gram can crushed tomatoes

3 cup cold water

2 large carrots, peeled and coarsely grated

2 sticks celery, trimmed and finely chopped

3/4 cup red lentils

165 gram can coconut milk

2 tablespoon chopped coriander

salt, to taste

Method

1.Heat oil in a large saucepan over a medium heat. Add curry paste and fry for 1 minute, stirring continuously. Add canned tomatoes and water, then bring to the boil.

2.Stir in grated carrots, chopped celery and red lentils, then turn down the heat and simmer gently for 15 minutes or until lentils are just tender.

3.Remove from the heat, then stir in the coconut milk and chopped coriander. Season with salt to taste, if necessary. Serve in bowls, scattered with extra chopped coriander.

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Ingredients

Method

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