Title: Curried Lentil and Vegetable Soup
Categories: Soup/stew, Vegetables, Vegetarian, Curry
Yield: 4 Servings

1 tb Peanut oil
1 lg Onion, chopped
2 Garlic cloves, chop'd fine
1 tb (Heaped) hot curry powder
- use mild if preferred
4 md Potatoes, peeled and cubed
4 sm Carrots, peeled and chopped
4 c Vegetable stock or water
90 g Red lentils
2 ts Tomato concentrate
125 g Stringless beans, cut into
- 2cm lengths
125 g Cauliflower

Cook the oil and onion in a pan until the onions are soft, about 5 mins.
Add the garlic and curry powder and cook for another minute. Add the
potatoes and carrots and stir well. Cover and cook over a very low heat
for 5 mins. Add the stock, lentils and tomato concentrate and simmer for
30 mins or until the vegetables are tender. Add the beans and cauliflower,
simmer for 10 mins or until the cauliflower is tender.

Recipes sent to me from Bill, wight@odc.net