Stay warm on cold days with this spicy soup.
As seen on Expresso Morning Show or Afternoon Express, SABC3.
Recipe by Nicole Snelling
2 cups brown lentils
4 cups vegetable stock
1 cup Clover Care milk
1 onion, chopped
2 cloves garlic, chopped
2 carrots, peeled, grated
1 celery stalk, chopped
2 tablespoons Olive Pride extra virgin olive oil
2 tablespoons curry powder
1 teaspoon roasted masala
Salt and pepper
Handful fresh coriander
Bring a large pot to a medium-high heat, add olive oil, onion, celery and carrots, sauté the ingredients for 5 – 7 minutes until just golden.
Add garlic and spices, sauté for a further 2 – 3 minutes until fragrant.
Add the lentils, vegetable stock and Clover Care milk.
Reduce to a medium heat and allow to cook for 35 – 40 minutes until the lentils are cooked.
Use a stick blender and blend the soup until smooth – add more milk if the soup is too thick.
Season with salt and pepper and top with fresh coriander before serving.