Curried Red Lentil Soup

This seriously only took me 10 minutes to prepare. It was so easy to make. Best of all it convinced my husband that lentils are not so bad after all. He ate a huge bowl of it.

I served this with the last of the loaf of bread I made a couple of days ago toasted and also 1 lonely onion roll from my freezer toasted.

Ingredients:

1 tablespoon olive oil
1 brown onion, chopped
3 garlic cloves, chopped
1 tablespoon mild curry powder
1 1/2 cups dried red lentils
1 tomato, roughly chopped
4 cups vegetable stock
2 tablespoons yoghurt
2 tablespoons chopped fresh flat-leaf parsley leaves

 

Method:

1. Heat oil in a large saucepan over medium heat. Cook onion and garlic for 3 to 5 minutes or until onion is soft. 2. Add curry powder. Cook for 30 seconds or until fragrant.
3. Add lentils, tomato, stock and 1 cup warm water. Bring to the boil.
4. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes or until soup has thickened and lentils are cooked.
5. Ladle soup into bowls. Top with yoghurt and parsley