- INGREDIENTS
- red lentils (1 cup)
- red/yellow/orange peppers (2)
- carrots (2)
- onions (1)
- vegetable stock
- red thai curry paste (1/3rd cup)
- water (1 litre)
- METHOD
- preheat oven to 180 and line oven tray with baking paper
- chop up your veggies into large chunks
- cover in oil and salt and pepper
- roast in oven for 30 mins
- meanwhile bring your water to a boil, add your lentils and your stock cubes
- once the veg is roasted add to soup in increments
- using a hand blender, blend soup, add veg, blend, repeat until all veg is added and blended
- a blender will also work for this, just has to be done bit by bit
- add the red thai curry paste
- leave to simmer for 20 minutes
- serve!
- OTHER
- soup will last 3-4 days in the fridge
- 3 months in the freezer
jan 15 2022 ∞
jan 15 2022 +