Curried Lentil Soup with Cilantro Naan

Name: Curried Lentil Soup with Cilantro Naan
Total time: 40 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; 1 onion medium, chopped; 2 cloves garlic crushed; 2 teaspoons mild curry powder; 14 ounces diced tomatoes; 3 cups vegetable stock; 11 ounces sweet potatoes peeled and cut into 3/4-inch chunks; 11 ounces cauliflower cut into florets; 2 medium zucchini cut into 1/2-inch chunks; 15 ounces brown lentils drained and rinsed; 2 naan breads; 3 tablespoons butter melted; 2 tablespoons chopped cilantro finely; 1/3 cup plain yogurt to serve

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14Ingredients

┅Calories

40Minutes

Ingredients

servings:

2 teaspoons vegetable oil
1 onion (medium, chopped)
2 cloves garlic (crushed)
2 teaspoons mild curry powder
14 ounces diced tomatoes
3 cups vegetable stock
11 ounces sweet potatoes (peeled and cut into 3/4-inch chunks)
11 ounces cauliflower (cut into florets)
2 medium zucchini (cut into 1/2-inch chunks)
15 ounces brown lentils (drained and rinsed)
2 naan breads
3 tablespoons butter (melted)
2 tablespoons chopped cilantro (finely)
1/3 cup plain yogurt (to serve)

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Directions

Heat oil in a large saucepan on medium-low heat. Add onion; cook and stir for 5 mins, or until soft.
Add garlic and curry powder. Cook and stir for 1 min, or until fragrant. Add tomatoes and stock. Bring to a boil on high heat. Reduce heat to low.
Add sweet potatoes; simmer for 10 mins. Add cauliflower and zucchini. Simmer, stirring occasionally, for 5 mins, or until vegetables are tender.
Add lentils; cook and stir for 5 mins, or until heated through. Season with salt and black pepper.
Toast naans. Brush with combined butter and cilantro. Cut into wedges. Ladle hot soup into serving bowls. Top with yogurt and serve with naan.

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