Thick Vegetable Soup With Lentils And Broccoli
INGREDIENTS (Serves 4) ◆ 2tbsp sunflower oil ◆ 1 onion, diced ◆ 2tsp mild curry powder, plus extra to serve ◆ 1tsp caraway seeds ◆ 1tsp mustard seeds ◆ 175g yellow lentils,
rinsed ◆ 1L vegetable stock ◆ 1 large broccoli, prepared into florets ◆ 1 large cauliflower,
prepared into florets ◆ 120g plain yogurt ◆ 1 handful mint
leaves, chopped ◆ salt ◆ freshly ground black
pepper 1 Heat sunflower oil in a large saucepan set over a medium heat until hot. Add onion and a pinch of salt. Sweat until softened, about 5min. Stir in curry powder, caraway seeds, and mustard seeds, and continue to cook for 2-3min until fragrant. Stir in lentils and stock. Bring to the boil, cook steadily for 5min, then reduce to a simmer until tender to the bite, about 25-30min. Skim away any scum that rises to the sur face. 2 When the lentils are ready, stir in the broccoli and cauliflower. Return to a simmer until tender, about 5min. Season to taste with salt and pepper. Ser ve with some yogurt, a pinch of curry powder, and some chopped mint leaves.