Sunday, 15 July 2012

Curried Red Lentil Soup with Toasted Mountain Bread Chips

My boys (sons and husband) played volleyball all day. They played match after match at a local volleyball tournament. They jumped and chased, ran and lunged as I sat and watched. They stayed warm with all that activity while my toes were so cold I couldn't feel them. When that feeling began creeping up to my knees, I started to think about bowls of piping hot soup. I imagined a spicy soup thickened with lentils. Something to warm us up and get the blood pumping. At that stage I was also imagining pouring it over my frozen toes, but that's just me being silly (and cold).

Curried Red Lentil Soup with Toasted Mountain Bread Chips
Serves 4

2 cups red lentils
1 tablespoons of your favourite red or yellow curry paste
10g dried Wakame seeweed
a good bunch of silverbeet leaves, chopped and stems discarded
1 leek, white part only, chopped
1 cup pumpkin, peeled and cut into small dice
1.5-2 litres vegetable stock
1 piece Mountain Bread

Place everything into a pot.

Cook until lentils are soft, which should take 20-25 minutes. Using a hand blender, blitz a little, leaving it a bit chunky.

Place the bread over a flame until golden. Break into bits and use as garnish for the soup.

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