Curry lentil soup

Preparation time: 5 min

Cooking time: 10-12 min

Serves 4-6

• 15 ml (1 T) olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 1 green chili chopped (optional)

• 1 cm ginger, finely chopped

• 30 ml (2 T) roasted masala powder

• 410 g tin chopped tomatoes

• 2 carrots, grated

• 750 ml (3 c) vegetable stock

• salt and pepper

• 5 ml (1 t) sugar

• 2 (410 g x 2) tins brown lentils, drained

1 In a large pot, heat the oil and fry the onions, garlic, ginger and chilli until the onions are translucent.

2 Add the masala, tomatoes, carrots and stock and season with salt and pepper. Turn down the heat, add the sugar and simmer for 5 minutes.

3 Add the lentils, check if more seasoning is needed and simmer for a further 5 minutes before serving

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