A flavoursome and easy soup to rustle up that is also full of goodness. The lentils make the soup filling and I find that no toast or bread is necessary.
- 2 tbsp gluten and wheat free curry paste
- 1 onion - chopped
- 2 carrots - chopped
- 2 sticks of celery - chopped
- 140g dried red lentils
- 1 litre hot vegetable stock (from a stock cube is fine)
- Salt and freshly ground black pepper
- ½ tsp dried parsley
In a large pan, fry the curry paste, onion and celery for 2 minutes, then stir in the carrots and lentils and coat in the curry paste. Cook for 2 minutes, then add the hot stock and simmer for 20 mins until the lentils are tender. Whizz with a hand blender or in a food processor until smooth. Season to taste with salt and freshly ground black pepper.
Return to the heat and warm through and serve, sprinkled with a pinch of dried parsley