Curried Cream of Lentil Soup

Name: Curried Cream of Lentil Soup
Prep time: 5 min
Total time: 5 min
Ingredients: 300 ml/10 fl oz/l¼ cups single/light cream seasoning to taste; 300 ml/10 fl oz/l¼ cups single/light cream seasoning to taste; 1.7 litres/3 pints/7½ cups water; 100 g/4 oz/½ cup dried yellow lentils; 1½ tablespoons curry powder; 2 garlic cloves, crushed; 25 g/1 oz/2 tablespoons butter

Preparation info

Difficulty
Easy
Ready in
5 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

I always find lentils comforting and earthy, and they go very well with all the curry spices. A 10-minute soak helps to shorten the cooking time, but is not essential. This soup is good in winter and never fails to please. Serve with wholewheat and rye bread.

Ingredients

25 g/1 oz/2 tablespoons butter
2

Lunch
Soup
Vegetarian
Winter
Gluten-free

Method

Melt the butter and cook the garlic and curry powder for a moment. Add the lentils, stir well and pour in the water. Simmer for 20 minutes or until the lentils resemble a purée. Add the cream and seasoning, and reheat gently.