Creamy Lentil Soup

  • cooking time
    35 m
  • calories per serve
    2736 cal
  • serves
    4
1 cup
Brown lentils (200g)
1 tbsp
Oil
1
Onion, chopped
2 cloves
Garlic, crushed
2 medium
Carrots, chopped (240g)
1/3 cup
Celery, chopped (40g)
1 1/2 tbsp
Rogan josh curry paste
2 1/2 cups
Water (625ml)
400 g
Can chopped tomatoes
375 ml
NESTLÉ CARNATION Light & Creamy Coconut flavoured Evaporated Milk
1/2 cup
Coriander, chopped

Method

  1. Soak lentils in water overnight.

  2. Heat oil in a large saucepan over medium heat. add onion, garlic, carrots and celery; cook 4 minutes. Add paste, cook 1 minute or until fragrant.

  3. Pour in water and tomatoes; bring to the boil; add drained lentils and simmer 30 minutes or until tender. Stir in NESTLÉ CARNATION Light & Creamy Coconut flavoured Evaporated Milk and coriander.

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