VEG­ETABLE & LENTIL SOUP

Women's Weekly (Malaysia) - - Living -

Prep 15 mins | Cook 25 mins | Serves 4 | Per Serve 354 kcal

1 tbsp olive oil 1 onion, chopped 2cm-piece gin­ger, grated 2 gar­lic cloves, crushed 500g kumara (sweet po­tato), peeled,

chopped 2 car­rots, trimmed, chopped 1 parsnip, trimmed, chopped 1 zuc­chini, sliced

2 tb­sps Thai red curry paste ½ cup red lentils 4 cups salt-re­duced veg­etable stock 2 cups wa­ter 400g can diced to­ma­toes Low-fat nat­u­ral yo­ghurt, mi­cro co­rian­der,

sliced red chilli, grainy toast, to serve

1. In a saucepan, heat oil on high. Saute onion, gin­ger and gar­lic 2 to 3 mins, un­til onion is ten­der. 2. Add veg­eta­bles to pan and cook, stir­ring

2 to 3 mins, un­til be­gin­ning to colour. 3. Mix in paste and cook, stir­ring 1 min. Stir in lentils. 4. Pour in stock, wa­ter and to­ma­toes, and bring to the boil. Re­duce heat to medium and sim­mer, par­tially cov­ered, 25 to 30 mins, un­til veg­eta­bles and lentils are ten­der. 5. Process un­til smooth. Sea­son. Serve topped with a dol­lop of yo­ghurt, co­rian­der and chilli. Ac­com­pany with toast on the side.

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