- In a large pot, sauté the onions, carrots, and celery in olive oil for about 5 minutes.
- Stir in Shemin’s Indian Curry Paste and garam masala, and cook for a couple of minutes. Add the stock or water, lentils, chickpeas, cannellini beans and tomatoes. Bring to the boil for a few minutes, then simmer for about 1 hour or until the lentils are tender.
- You can serve the soup just as it is or purée half the soup in a food processor. Return the puréed soup to the pot, stir and serve.
A wonderfully warming soup with fragrant spices and a little heat, perfect for those who want to be healthy and still eat delicious food.
Ian+Sproule –
One word describes this – AMAZING- I doubled it up and blitzed it all as I’m not a lover of lumpy soup 😂. Highly recommend and it freezes well.