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

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