Jan's Curried Lentil Soup

This hearty soup, very warming for winter days, is best made the day before to allow the flavour of the spices to infuse.

• Ready In: 1 hr 48 mins
• Serves: 4

Ingredients

• 30  ml  oil
• 1  large onion, chopped
• 2  large carrots, chopped
• 2  stalks celery, chopped
• 1  garlic clove, crushed
• 7  ml curry powder
• 1  ml ground cumin
• 1  ml ground coriander
• 1  liter  chicken stock
• 30  ml tomato paste
• 100  g red lentils, washed
• 3  large potatoes, grated
•  salt
•  cracked pepper

Directions

1. Heat the oil in a large pan, add the onion, carrots and celery and fry for 5 minutes, stirring frequently.
2. 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.
3. 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.