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Curried Lentil and Vegetable Soup
1 tb Peanut oil
1 lg Onion, chopped
2 Garlic cloves, chop'd fine
1 tb (Heaped) hot curry powder use mild if preferred
4 md Potatoes, peeled and cubed
4 sm Carrots, peeled and chopped
4 c Vegetable stock or water
90 g Red lentils
2 ts Tomato concentrate
125 g Stringless beans, cut into 2cm lengths
125 g Cauliflower
Cook the oil and onion in a pan until the onions are soft, about 5
mins. Add the garlic and curry powder and cook for another minute.
Add the potatoes and carrots and stir well. Cover and cook over a
very low heat for 5 mins. Add the stock, lentils and tomato
concentrate and simmer for 30 mins or until the vegetables are
tender. Add the beans and cauliflower, simmer for 10 mins or until
the cauliflower is tender.
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