Make this soup in next to no time with canned (or frozen) corn, canned tomatoes and canned
lentils and, of course, Hurry Curry!
1½ tbsp peanut or coconut oil
1 leek (white part only), thinly sliced
2 cloves crushed garlic
1 tbsp Spice Fusion Hurry Curry
1 cup celery, diced
1 cup carrot, diced
1 cup frozen or fresh sweet corn
4 litres vegetable stock
1 can diced tomatoes
1 bay leaf
1 can green lentils, well rinsed
Chopped parsley
Heat oil in large saucepan and sauté leek and garlic until softened.
Stir in celery, carrot, corn and Hurry Curry.
Cook for a minute or so, then add stock, tomatoes, bay leaf and lentils.
Bring to the boil, then turn heat down and simmer soup for 15 minutes or until lentils are “al dente”.
Serve with chopped parsley sprinkled on top.
