curried lentil and
         rocket soup (for 8)


1 tbsp olive oil
450 g mixed diced onion, carrot and celery
1 tbsp curry powder
450 g red lentils, rinsed and drained
400 ml chicken stock
450 g rocket, rinsed and trimmed
a little salt
freshly ground black pepper
150 g lightly beaten plain yogurt


    • Heat the oil in a large pan set over a medium/high heat.
      Add the onion, carrot and celery and sauté for about 10 minutes, until the vegetables start to soften.
    • Add the curry powder and cook, stirring, for about 1 minute. Next, add the red lentils and cook for another minute.
      Add the chicken stock and 475 ml water. Bring to the boil.
    • Reduce the heat, cover and simmer, stirring occasionally, for about 45/60 minutes, until the lentils are tender.
    • Stir in the rocket. Cover and simmer for 15 minutes.
    • Season to taste with salt and black pepper. Serve in soup bowls with a dollop of yogurt on top.



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