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Curried Lentil Soup

MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Soup
Recipe Preparation Level: easy
    50g (1 2/3oz) ghee or butter
    1 lge onion, chopped
    2 cloves garlic, finely chopped
    2 tbls Madras (hot) curry powder
    1 tsp black mustard seeds
    300g (9 2/3oz) potatoes, diced
    220g (7oz) dried red lentils
    4 cups (1 litre) chicken stock
    1/2 tsp salt
    2 tbls lemon juice
    Thick plain yoghurt, to serve
    2 tbls finely chopped fresh coriander, to garnish

    1. Heat ghee/butter in a pan. Cook onion and garlic for 3mins, or until just softened. Add curry powder and mustard seeds and cook for 2mins, stirring well.
    2. Add potato and cook for 6-7mins, stirring regularly, until potato is golden brown and just tender. Add lentils, stock and salt. Bring to boil, reduce heat and simmer for 45mins, skimming off any foam from the top. Cook until potato is soft and soup is thick. Add extra water if soup becomes too thick.
    3. Add lemon juice and seaon with plenty of salt and pepper. Serve topped with yoghurt and sprinkle with coriander.

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