Curried Lentil Soup

Warming, nutritious and delish!

This one is inspired by a stay at the ski lodge. It is perfect for winter.

INGREDIENTS

- 1 Tbsp olive oil

- 1 onion, halfed and thinly sliced

- 5 garlic cloves, roughly chopped

- 2 carrots, cubed

- 1 large turnip, cubed

- 2 celery sticks, sliced

- 1.5 cup of lentils (brown or green)

- 1.5L of chicken or vegetable stock

- 1 cup of water

- Salt

- 1 tsp cumin

- 1 tsp corriander powder

- Approx 1Tbsp of curry powder (add incrementally to taste it’s not too much)

- 2 Tbsp of corn flour (mixed in a little water)

METHOD

- Fry onions and garlic in olive oil until the onions start to brown.

- Add the veggies and stir for about 5 min.

- Add everything else - slowly adding the curry powder bit by bit.

- Increase the heat to start to boil and then spoon the foam scum from the lentils that raises to the top.

- After spooning the foam reduce the heat to medium and simmer with the lid on for 45 minutes.