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Serves 6-8
1 tbsp curry powder (or 3 tbsp royal korma curry paste)
1 diced mixed vegetable soup packs from NPU
2 tbsp olive oil
4 cups chicken stock or vegetable stock
3 tbsp tomato paste
1 cup red lentils
Sea-salt & pepper, tabasco to taste
1cup coriander leaves
1 packet toasted Rosti bread
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Using a heavy base 5L pot pre-heated on medium heat, toast spices for 10 seconds or until fragrant. Add vegetables, oil and cook out rawness for 5 minutes like a stir-fry. Add stock, paste, lentils and simmer for 15 minutes with the lid on. Simmer soup until the lentils are tender and starts to thicken while stirring. Season to taste then add herbs right before serving. Serve with warm pan grilled rosti bread drizzles with olive oil.
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