Curry Lentil Soup

It’s one of those cold wintery nights, the ones that call for a pair of ugg boots, a snuggly blanket and a steamy hot bowl of soup.

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There’s also something very therapeutic about making soup, the monotony of chopping vegetables, the satisfaction of throwing a whole mix of things into one big pot and then sitting back as it bubbles away into a delicious muddle of curry, lentils and all things wonderful.

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How?
1 onion, diced
1 clove of garlic, diced
Glug of oil

Fry the onion, garlic and oil until just starting to soften.

1 tsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp salt

Add the different flavours and fry them off.

1 large carrot, diced
2 sticks of celery, diced

Stir through the veggies.

800g can tomatoes
6 cups water
1 cup red lentils

Put a bamix to the canned tomatoes then add to the pot with the water and lentils.
Bring it all to the boil, then let it simmer for about 30 minutes or until veggies and lentils are soft.
Blend until smooth and add salt to taste.
Serve with sour cream and coriander.

Simple. Warm. Delicious!

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