Curried Lentil Soup
|Madras curry paste||2 Tablespoon|
|Onion||200 Gram, chopped (1 Large)|
|Finely grated ginger||2 Teaspoon|
|Chopped coriander leaves||1⁄4 Cup (4 tbs)|
|Chicken stock||3 Liter (12 Cups)|
|Lentils||1 1⁄4 Cup (20 tbs)|
Cook paste in large heated dry pan, stirring, until fragrant.
Add onion and ginger; cook, stirring, until onion is soft.
Blend or process onion mixture and coriander until pureed.
Return onion mixture to same pan.
Add stock and lentils; cook, uncovered, about 20 minutes or until lentils are soft, stirring occasionally.