curried vegetable & lentil soup

This is a delicious winter warmer and makes a great lunch or dinner. It is dense in nutrition considering the number of vegetables in it, and the addition of lentils means you stay full for hours afterwards.

curried vegetable & lentil soup

1 tablespoon coconut oil or ghee (recipe here)

1 brown onion, peeled and halved

2 cloves garlic, peeled

1 stalk celery, cut in thirds

1 zuccini, cut in thirds

1 carrot, unpeeled, cut in thirds

1/2 tablespoon mild curry powder

400g can diced tomatoes)

1 cup lentils, rinsed and drained

850g filtered water

1 tablespoon soy sauce/tamari
Sea salt and pepper to season

2 kale leaves, trimmed, shredded 

1 tablespoon lime juice

yoghurt (recipe here) & lime segments to serve

Thermomix method
Place brown onion and garlic in thermomix. Dice 5 seconds/speed 5. Scraping down sides and repeating for 3 seconds.

Add coconut oil or ghee and saute 3 min/varoma/speed 1.

Add celery, zucchini and carrot dice 5 seconds/speed 5.

Add curry powder, cook 1 minute/100C/speed 1

Add tomaotes, lentils and soy sauce/tamari and cook 15min/100C/reverse/speed 1 .

Add kale and juice into soup. 5 seconds/reverse/speed 5 to combine. Season to taste and place into serving bowls. Serve with lime segments and yogurt

Conventional method

Dice onion, garlic, celery, carrot & zucchini. Heat oil or ghee in medium saucepan. Add onion, garlic, celery and carrot and cook, stirring, for 3-5 minutes til veges begin to soften. Add zucchini and curry powder, cook stirring 1 minute or until fragrant. 
Add tomatoes, lentils, water and soy sauce, bring to the boil. Reduce heat, simmer, covered, 10 minutes or until lentils are tender.
Stir kale and juice into soup & season to taste. Serve with yoghurt if desired and lemon wedges.