Spiced lentil and vegetable soup

Posted by adm On December - 24 - 2011

How to cook Spiced lentil and vegetable soup


  • 2 teaspoons olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, humbled
  • 2 celery stalks, sliced
  • 1 tablespoon mild Indian curry pulverize
  • 400g can diced tomatoes
  • 1 litre vegetable strain
  • 1/2 cup dried green lentils, water-washed, knackered
  • 2 red capsicums, sliced
  • 2 (230g) small eggplants, shredded
  • plain yoghurt and coriander leaves, to dish

How to:

  • Heat oil in a large saucepan over high warmth. Add onion, garlic and celery. Fix, stirring, for 5 minutes or until onion is subdued. Add curry powderise. Prepare, stirring, for 1 minute or until fragrant.

  • Add tomato, strain, 2 cups cold water and lentils. Screening. Bring to the churn. Reduce heat to low. Simmer for 45 transactions. Add capsicum and eggplant. Simmer, covered, for 40 minutes or until vegetables and lentils are tenderise. Season with pepper. Serve soup with yogurt and coriander.

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