1 tbsp oil
2 cloves garlic
2 tsp ginger, grated
4 bacon rashers, chopped
1 tbsp curry powder
2 tsp turmeric
2 celery sticks, chopped
1 carrot, peeled and chopped
2 potatoes, peeled and chopped
1 apple, peeled and chopped
¼ cup tomato paste
1 litre chicken stock
400ml coconut milk
400 can brown lentils, drained and rinsed
Chef: Arianne Spratt
1. Heat the oil in a large saucepan and fry onions, garlic, ginger and bacon until softened.
2. Add curry powder and turmeric and cook for a further 2 minutes.
3. Add vegetables, tomato paste, stock and coconut milk and cook for 15 minutes or until vegetables are cooked.
4. Add lentils and heat through. Add a little more stock or water if it is too thick.
5. Scatter with fresh coriander to serve.
This is a filling, warming winter soup. It can easily be served as a main course with warm naan bread on the side. If you want it to be less hearty, it can be thinned down to desired consistency. This recipe comes from two girlfriends of mine (who can’t decide whose it was first!), and contains bacon and lentils which I don’t believe are entirely original. However the research I have done turns up recipes, some of which contain chicken or lamb, some have rice, others have noodles and some even contain corn!
* This information was sourced from '9am with David and Kim'