The Courier-Mail



Prepa­ra­tion: 5 min­utes Cook­ing: 30 min­utes Serves: 6 In­gre­di­ents: 1 tbsp olive oil 1 brown onion, chopped 3 gar­lic cloves, chopped 1 tbsp mild curry pow­der 1½ cups dried red lentils 1 tomato, roughly chopped 4 cups Camp­bell’s Real Stock Veg­etable 2 tbsp re­duced-fat sour cream 2 tbsp chopped fresh flat-leaf pars­ley leaves Crusty bread, to serve Method: 1. Heat oil in a large saucepan over medium heat. Cook onion and gar­lic for 3 to 5 min­utes or un­til onion is soft. Add curry pow­der. Cook for 30 sec­onds or un­til fra­grant. 2. Add lentils, tomato, stock and 1 cup warm wa­ter. Bring to the boil. Re­duce heat to medium-low. Sim­mer, un­cov­ered, for 20 min­utes or un­til soup has thick­ened and lentils are cooked. 3. La­dle soup into bowls. Top with sour cream and pars­ley. Serve with crusty bread. RECIPE: MICHELLE NO­E­RIANTO PIC­TURE: JOHN PAUL URIZAR

 ??  ??

Newspapers in English

Newspapers from Australia