This is a super easy and delicious curry that the whole family will love! Except mine, my kids don’t like curry 🙁 , but because it is so easy and quick I am happy to make this for Bennett and I and then make something else for the kids… I don’t usually do the 2 meal thing!
Give it a try and I’m sure you will love it and have it on the weekly Winter dinner menu…and its also great to heat up as leftovers for lunch, so make a double batch!
Ingredients
1 tablespoon olive oil
1 brown onion, chopped
3 garlic cloves, chopped
1 tablespoon mild curry powder
1 1/2 cups dried red lentils
1 tomato, roughly chopped
4 cups Vegetable Stock
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh flat-leaf parsley leaves
Crusty bread, to serve (optional)
Method
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.
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.
Ladle soup into bowls. Top with sour cream and parsley. Serve with bread.
from taste.com.au
