100g / 4oz red lentils
(no need to soak)
1 onion, chopped
knob of butter
1 garlic clove, finely chopped
2 tbsp curry paste
450g / 1lb flory potato, peeled and cubed
1.2 litres / 2 pints hot vegetable stock
2 tbsp chopped fresh mint (optional)
142ml carton natural yogurt
naan bread, to serve
Take 40 min
Serves 4
1. cook the lentils in boiling water for 15 mins. Cook the onion in the butter for 8 mins until softened and beginning to brown. Stir in the garlic, curry paste and cubed potatoes. cook for 5 mins, stirring
2. Drain the lentils. Add to the potatoes with the stork and cook for 12 - 15 mins until the potatoes are fully cooked. Whizz in a blender until smooth. Return to the pan, season to taste and heat through
3. Stir the mint, if using, into the yogurt and season to taste. Ladle the soup into bowls and swirl in the yogurt. Serve with naan bread.
(no need to soak)
1 onion, chopped
knob of butter
1 garlic clove, finely chopped
2 tbsp curry paste
450g / 1lb flory potato, peeled and cubed
1.2 litres / 2 pints hot vegetable stock
2 tbsp chopped fresh mint (optional)
142ml carton natural yogurt
naan bread, to serve
Take 40 min
Serves 4
1. cook the lentils in boiling water for 15 mins. Cook the onion in the butter for 8 mins until softened and beginning to brown. Stir in the garlic, curry paste and cubed potatoes. cook for 5 mins, stirring
2. Drain the lentils. Add to the potatoes with the stork and cook for 12 - 15 mins until the potatoes are fully cooked. Whizz in a blender until smooth. Return to the pan, season to taste and heat through
3. Stir the mint, if using, into the yogurt and season to taste. Ladle the soup into bowls and swirl in the yogurt. Serve with naan bread.
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