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Cook1 hr 18 mins
This hearty soup, very warming for winter days, is best made the day before to allow the flavour of the spices to infuse.
- Heat the oil in a large pan, add the onion, carrots and celery and fry for 5 minutes, stirring frequently.
- Add the garlic, curry powder to taste, cumin and coriander, and fry for an additional 2 minutes, then pour in the stock followed by the tomato paste lentils, grated potatoes.
- Bring the soup to the boil and simmer for 30-40 minutes, until the lentils and vegetables are cooked. Season generously to taste before serving with hot chapatis for an authentic Asian dish.
This is fabulous. I cooked in my crockpot overnight and took Stardustannies advice about the spices. (1 T curry powder, 1 t coriander and cumin powder). Also upped the amount of stock to 2 litres. Served with roti that I bought from my asian foodmarket.
I found this recipe needed double the stock (2 Lt)I also upped the spices to 1 tsp of both cummin and corriander and 1 Tbs curry powder. A very flavoursome and easy to prepare soup, thanks for sharing!! Even though I made slight changes I'm still going to award it 5 stars because the whole family ate it...which makes it a winner in my book!