Curried Lentil Soup - Whitworths - Whitworths
  • 5 minutes
  • 15 minutes
  • Makes 5

Curried Lentil Soup

  • 2 Whitworths Protein by Nature Indian Lentil Dhal pouches
  • Whitworths flaked almonds
  • 2 tbsp. olive oil
  • 3 carrots, peeled and diced
  • 4 sticks of celery, washed and thinly sliced
  • 1 white onion, thinly diced
  • 3 cloves of garlic, minced
  • 30g grated fresh ginger
  • 1 tbsp. Madras curry powder
  • 1 tsp Garam masala
  • 1 tsp celery salt
  • ½ tsp Ground Turmeric
  • ½ tsp chilli flakes
  • 150g basmati rice
  • 2L Vegetable Stock
  • Salt and black pepper to taste
  • Swirl of yogurt to finish
  • Chopped fresh coriander to garnish

READY... STEADY... COOK...

  • Add the olive oil, carrots, celery, onion, garlic and ginger to a large heavy bottomed saucepan on a medium low heat. Cook for 3 minutes, stirring to avoid colour.
  • Once the onions have softened, add the curry powder, garam masala, celery salt, ground turmeric and chilli flakes and cook for a further 2 minutes as to toast the spices. (make sure they do not burn)
  • Increase the heat to high and add the basmati rice and vegetable stock, bring to the boil and cook for 5 minutes (if the carrots are large then this may take longer)
  • Add the Whitworths Protein by Nature Indian Lentil Dhal pouches and bring back to the boil for 5 minutes. The soup should be a broth consistency so add hot water if required.
  • Season to taste with salt and pepper and serve up. Swirl with yogurt and scatter the Whitworths sliced almonds and chopped fresh coriander to garnish.
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