2 tablespoons olive oil or high-quality rapeseed oil
2 heaped teaspoons mild curry paste
1 onion, diced
300g red lentils, rinsed well
1 large sweet potato (about 600 grams), peeled and roughly chopped
1 carrot, diced
1.2L boiling water
2 chicken or vegetable stock cubes
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
In a large thick-based pot, gently heat the oil. Add the curry paste, stirring well into the oil. This helps bring out the flavours and aromas of the spices. Add the onion. Put the lid on the pot and let the onion cook very gently for 10 minutes.
Next turn up to a medium heat and add the lentils and veg. Pour in the boiling water, add the stock cubes, and stir to combine. Bring to a slow rolling boil, put the lid on, turn down the heat and let the soup simmer for 45 minutes till the potato is soft.
Allow to cool slightly, then using a hand-held blender puree till smooth.