Name: Curried lentil soup with coriander naan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 teaspoon vegetable oil; 1 medium brown onion, chopped; 2 clove garlic, crushed; 2 teaspoon mild curry powder; 400 gram can diced tomatoes; 3 cup reduced-salt vegetable stock; 300 gram kumara, peeled, cut into 2cm pieces; 300 gram cauliflower, cut into florets; 2 medium zucchini, cut into 1.5cm pieces; 400 gram can brown lentils, rinsed; 2 naan bread; 30 gram butter, melted; 2 tablespoon finely chopped coriander; 1/3 cup natural yoghurt, to serve

Ingredients

2 teaspoon vegetable oil

1 medium brown onion, chopped

2 clove garlic, crushed

2 teaspoon mild curry powder

400 gram can diced tomatoes

3 cup reduced-salt vegetable stock

300 gram kumara, peeled, cut into 2cm pieces

300 gram cauliflower, cut into florets

2 medium zucchini, cut into 1.5cm pieces

400 gram can brown lentils, rinsed

2 naan bread

30 gram butter, melted

2 tablespoon finely chopped coriander

1/3 cup natural yoghurt, to serve

Method

1.Heat oil in a large saucepan over moderately low heat. Add onion; cook and stir for 5 minutes or until soft.

2.Add garlic and curry powder. Cook and stir for 1 minute or until fragrant. Add tomato and stock. Bring to the boil. Reduce heat.

3.Add kumara; simmer, uncovered, for 10 minutes. Add cauliflower and zucchini. Simmer, stirring occasionally, for 5 minutes or until vegetables are tender.

4.Add lentils; cook and stir for 5 minutes or until heated. Season with salt and pepper.

5.Toast naan; brush with combined butter and coriander. Cut into wedges. Ladle hot soup into serving bowls. Top with yoghurt, if liked. Serve with naan.

Sprinkle naan with caraway seeds or cumin, if liked.
Note

Woman's Weekly Food

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Ingredients

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