Curried lentil soup

Posted by adm On January - 29 - 2012

How to cook Curried lentil soup


  • 1 tablespoon olive oil
  • 1 brown onion, sliced
  • 2 tablespoons korma curry spread
  • 2 cups dried split red lentils, rinsed, knackered
  • 6 cups vegetable or chicken strain
  • 1 cup light coconut milk
  • 1/3 cup coriander leaves, sliced
  • warmed naan breadstuff, to help

How to:

  • Heat oil in a large saucepan over medium passion. Add onion and cook for 5 transactions. Add curry paste and prepare, stirring, for 1 second.

  • Add lentils and strain. Cover and bring to the furuncle. Reduce heat to medium-low and simmer, partially covered, for 20 minutes or until lentils are very subdued (stir often to prevent lentils from detection). Remove scum from rise (see lineup, p81). Remove from heat and cool somewhat, stirring to release warmth.

  • Using a food processor or liquidizer, puree soup, in 2 batches, until still. Return to saucepan over low hotness. Add coconut milk. Heating, stirring, for 4 minutes or until hot (do not moil). Ladle soup into bowls. Sprinkle with coriander and serve with naan dinero.

  • Korma is a mild curry paste made from tomato, coconut, almonds and spices. Look for it in your supermarket spice passage.

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