SPICY LENTIL SOUP
- 2 tablespoons curry paste
- 1 onion, chopped
- 2 carrots, grated
- 140 g red lentils
- 1 litre hot vegetable stock
- oil for frying
Fry the curry paste and onion in a little oil in a large pot for 2 minutes until fragrant.
Stir in the carrots and lentils and mix to coat in the curry paste.
Cook for 2 mins, then pour in the stock and simmer for 20 mins until the lentils are tender.
Whizz with a stick blender until smooth, add some seasoning and serve.
Recipe and photos : Melissa Ann Vermeulen
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