Curried lentil & tomato soup
SERVES 6 PREP TIME 10 MINUTES COOK TIME 8 HOURS
375g packet lentil soup mix, rinsed800g diced tomatoes2 litres (8 cups) salt-reduced vegetable stock¼ cup Malaysian curry powder2 tablespoons extra virgin olive oil2 medium (340g) red onions, chopped finely4 cloves garlic, chopped finely1 bunch coriander, stems chopped finely, leaves picked coconut cream and toasted coconut flakes, to serve
1 Place soup mix, tomatoes, stock, curry powder, oil, onion, garlic and coriander stems in a 5-litre (20-cup) slow cooker; stir to combine. Cook, covered, on LOW for 8 hours or HIGH for 4 hours, or until lentils are tender.
2 To serve, divide soup among bowls; drizzle with coconut cream and scatter with toasted coconut flakes and coriander leaves.
Suitable to freeze.
Keep
This recipe is suitable to freeze at the end of step 1 for up to 3 months.
Meatball pasta
SERVES 4 PREP TIME 25 MINUTES (+ COOLING) COOK TIME
