Curried Lentil Soup

Good for a winter's night - from the Super Food Ideas magazine. This soup can be served as is or partially blended.It does thicken up on sitting. I actually thickened mine up with a little cornflour as I prefer a thick soup.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  vegetable oil
• 1  brown onion, finely chopped
• 1⁄3 cup  masala curry paste, use hotter if you like
• 270  ml light coconut cream
• 400  g diced tomatoes
• 2 (400 g) cans brown lentils, drained and rinsed
• 3  cups  chicken stock
•  parsley

Directions

1. Cook onion in oil till tender.
2. Stir in curry paste - cook, stirring till aromatic - about 2 minutes.
3. Add coconut cream - cook for 1-2 minutes.
4. Add tomatoes, lentils and stock.
5. Stir and bring to gentle simmer.
6. Simmer 30 minutes.
7. Season with salt and pepper.
8. Serve and stir through chopped parsley.