CURRIED LENTIL & VEGETABLE SOUP

Serves 4

Ingredients:

• 1 tbsp extra virgin olive oil

• 1 leek, finely sliced

• 3 cloves garlic, finely sliced

• 1 large carrot, finely chopped

• 3 celery ribs, finely chopped

• 1 tbsp curry powder

• 2 medium tomatoes, finely diced

• 1 cup dried soup mix or red lentils

• 3 cups of water

• 1 tbsp soy sauce/tamari

• 2 cups baby spinach or kale, shredded

• Sea salt

• Pepper

Method:

1. Heat olive oil in a medium/large saucepan. Add leek, and garlic and cook, stirring until leek softens. Add the carrot, celery and stir through for 2-3 mins. Add the curry powder and stir, cooking for 2 mins.

2. Add the tomatoes to the saucepan and stir through. Then add the soup mix/lentils, water and soy sauce/tamari. Bring to the boil, then reduce the heat to low and simmer gently for 15 mins (until the lentils/soup mix are tender). Turn off the heat.

3. Add the spinach/kale leaves and stir through. Season the soup well.