Servings:
4
Prep time:
20
Cooking time:
35
INGREDIENTS
- - 1 tablespoon of extra virgin olive oil
- - 2 onions
- - 2 stalks celery
- - 2 carrots
- - 2 cloves of garlic
- - 2 teaspoons curry
- - 150 g of red lentils
- - 1.50 l vegetable broth
- - 120 ml of tomato juice
- - salt
- - black pepper
INSTRUCTIONS
- Heat the oil on moderate heat in a large pan, add the onions, celery and carrots. Fry, stirring, for 5 minutes, until the onions have softened
- Add the garlic and the curry powder and fry, stirring, for 1 minute, then add the lentils, broth and tomato juice
- Bring to a boil, then reduce the heat, cover and simmer for 25 minutes, until the vegetables have softened. To taste, with salt and pepper and serve hot
