Curried Cabbage & Lentil Soup
Healthy and heartwarming soup
Ingredients
- 1 1/2 cup dried green lentils, rinsed
- 1/4 cup korma curry paste
- 3 cup cabbage, shredded
- 1 carrot, finely diced
- 1/2 cup coriander, leaves roughly chopped (to serve)
- 1 brown onion, thinly sliced
- 6 cup vegetable stock
- 280g roti bread (to serve)
- 2 tbs olive oil
- 2 garlic cloves, crushed
- 2 stick celery, finely diced
Method
- Heat oil in a large deep saucepan over medium heat. Add onion, celery, carrot and garlic. Cook for 8 minutes or until softened. Stir in curry paste and cook for 1 minute or until aromatic.
- Add lentils, stock and 3 cups water. Bring to the boil, reduce heat and simmer for 35 minutes or until lentils are tender. Add cabbage and cook for 3 minutes or until wilted. Season with salt and pepper. Ladle into bowls and top with coriander. Serve with chapattis.
