Hearty Vegetable and Lentil Soup

Recipe by ImPat
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste and cook until fragrant.
  • Add stock, the water and lentils, bring to the boil.
  • Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.
  • CORIANDER YOGHURT - Meanwhile blend half the yogurt with the coriander until smooth; stir in remaining yogurt. Refrigerate until required.
  • Blend or process soup in batches until smooth. Return soup to a clean pan, stir in extra boiling water and bring to the boil. (If using a stick/immersion blender you can do it in the pot and then had extra boiling water.).
  • Ladle soup into serving bowls, top with Coriander Yoghurt and a little freshly ground black pepper, if desired.
  • Serve with toasted bread cut into six servings.
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