Ingredients
1 Tbl of Olive Oil
1 Brown onion
3 Garlic cloves
1 Tbl mild curry powder
1.5 cups of dry Red Lentils
1 Tomato Roughly chopped
4 Cups of Vegetable stock
2 Tbl of reduced fat sour cream
2 Tbl of fresh chopped parsley
Method
1. Heat oil in large saucepan over medium heat. Cook onion & garlic (3-5 mins). Add curry powder (over 30 secs). Add lentils and brown for 30 seconds.
2. Add tomato, 1 cup warm water & stock. Bring to the boil, reduce heat to medium-low. Simmer uncovered for 20 mins or until soup has thickened & lentils are cooked.
3. Add sour cream and parsley, ladle into bowls.
4. Garnish with parsley
5. Serve with garlic focaccia bread
