Red Lentil and Vegetable Soup
1 tbsp mild curry paste
440g can of diced tomatoes
5 cups of chicken stock (or vegetable if you prefer)
1 carrot, diced
1 stalk of celery diced
1 small zucchini diced
1 potato diced
1/2 cup peas – frozen is fine
1/2 cup corn – as above
1 cup red lentils
a handful of chopped fresh coriander
salt and pepper
Fry curry paste in a little oil until fragrant. Add tomatoes, carrot, celery, potato and zucchini. Fry for a few minutes until nicely coated and softened a bit. Add stock. Add lentils. Bring up to the boil. Then simmer for ten to fifteen minutes over a low heat. Add peas and corn. Simmer a further 5 minutes. Serve with plenty of s&p and the fresh coriander.
xx mikes