Curried Red Lentil Soup

Need

• 2 Tablespoons HMP Curry Powder
• 1 brown onion, quartered
• 2 cloves of garlic
• 1 Piece ginger, peeled, thumb sized
• 1 red chilli cut in pieces
• 1 small red capsicums, cut in pieces
• 2 Tablespoons
• 1 Teaspoon ground cinnamon
• 2 Teaspoons pink salt flakes sea salt BUY
• 4 Cups water
• 2 Cups red lentils
• 2 sachets of tomato paste (140g)
• 1 x 400 Millileter Tin coconut cream Recipe
• 1 x 400 Gram tin of borlotti beans, drained
• Chopped coriander to garnish
• Lime wedges and plain yoghurt to serve

• HMP Curry Powder

• 2 Tablespoons cumin seed
• 2 Tablespoons coriander seed
• 1 Tablespoon mustard seed
• 1 Tablespoon ground cayenne pepper
• 1 Tablespoon ground turmeric
• 1/2 Teaspoon ground ginger

Do

1  

Place curry powder, onion, garlic, ginger, chilli, capscium and EVOO into HMP and chop 8 sec/speed 5.

2  

Sauté 5 min/120°C/speed 2.

3  

Place all remaining ingredients into HMP except garnishes and cook 20 min/100°C/speed 1/pulse.

4  

HMP Curry Powder;

5  

Place all ingredients into HMP and mill 1 min/speed 8.

6  

Use as directed or store in airtight jar until use.

More

Serve immediately with coriander, lime wedges and a dollop of yoghurt.