Cape Malay Curry adds a lovely flavour to this vegan friendly soup full of healthy vegetables and
Puy lentils, and don’t forget the chopped parsley!
1 cup Puy lentils
1 tbsp margarine
1 tbsp oil
2 onions, diced
2 large garlic cloves, finely chopped
2 tbsp Spice Fusion Cape Malay Curry blend
2 carrots, diced
2-3 celery sticks, halved lengthways and sliced
2 medium potatoes, peeled and diced
3 medium tomatoes, diced
2 tbsp tomato paste
1 tsp sugar
4 cups vegetable stock
2 cups water
2 bay leaves
salt and pepper
chopped parsley
Soak lentils for 2 hours, drain.
Heat oil and butter in a large saucepan and sauté onion and garlic
until translucent.
Add Cape Malay Curry blend stir for about 30 seconds.
Add carrot, celery, potato, lentils, tomatoes, tomato paste, sugar, stock, water and bay leaves.
Bring to the boil, then simmer, uncovered, for 45 minutes or until lentils and vegetables are tender.
Season with salt and pepper. Stir in parsley and serve.
