Spicy Lentil Soup

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.

Ingredients

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

Information

Serves: 4

Diet: Gluten and Wheat Free

Cuisine: British

Type: Lunch

Method

Prep time: 20 mins Cook time: 25 mins

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

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