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Ingredients
| olive oil: 2 Tbl |
| curry powder: 1 Tbl |
| onions: 1 |
| vegetable stock: 6 cups |
| canned tomato paste: 1 Tbl |
| dried oregano (ground): 1 cup |
| broccoli: 125 g |
| carrots: 1 (chopped) |
| celery: 2 stalks (chopped) |
| zucchini squash: 1 whole squash |
Curried Lentil and Vegetable Soup
Credit: www.food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
1
Heat the oil in a large saucepan, add onion and fry over a gentle heat until the onion has softened and is clear in colour.
2
Increase the heat and add the curry powder or paste and stir for 2 min to release the fragrance. Add the stock and tomato paste bring to the boil and reduce heat.
3
Add the lentils, cover and simmer for 15 minutes.
4
Add all of the vegetables and simmer covered for a further 15 min till vegetables are tender.
5
Serve sprinkled with some chopped basil or parsley, or some grated parmesan cheese, or a swirl or sour cream or yogurt.
6
For Vegetarian use the vegetable broth.