- Prepare the vegetables.
- Heat the olive oil in a big soup pot. Add the onion, Shemin’s Indian Curry Paste or Shemin’s Massaman Paste, Shemin’s Turmeric Powder and a splash of water. Stir for about a minute.
- Add the potatoes, carrots and the lentils. Stir it for around another minute before adding the vegetable stock. Let it boil on low-medium heat for 30 minutes, stir occasionally, taste the soup and add more salt if needed.
- Add the tomatoes and let it boil for a further 5-10 more minutes. The soup is done when the lentils are dissolved. Garnish with some fresh coriander.
I have made so many different veggie recipes in my life and I can honestly say that not many beat this lentil soup. 🥰
Ian Sproule –
I used the Goan paste. Very tasty and I’m sure will get better as time goes on. I used parsnips rather than carrots as I think parsnip and curry is a match made in heaven. I’d recommend trying it. Didn’t add tomatoes as it’ll be frozen but will try when I reheat as it’s something I’ve never tried before.
In this cold and wintry weather it’s a winner fit me.
Would probably increase liquid by 1/2 litre.