Blended but not stirred! This soup comes out outrageously thick so when you have finished making it take the final product as the concentrated version. When ready to eat, put 2 ladles worth of soup and half a cup of water into a bowl and reheat.
I have to admit that this is the best smelling, aromatic soup I have ever made and the taste lingers on afterwards!
So enjoy the smell, taste and the warm fuzzy feeling after eating the first spoonful!
Cook 100g of red lentils in boiling water for 10 minutes. Meanwhile, peel and cube the potatoes, chop the onion and finely chop two garlic cloves. When the lentils have cooked drain and leave to the side. Now melt a knob of butter on medium heat and add onion and cook until softened. Then add the garlic, about two tablespoons of curry powder and the potatoes. Cook these altogether for another 5 minutes.
Add the lentils with 1.2 litres of hot vegetable stock and cook fully for 12 - 15 minutes (or until potatoes are soft). Then blend until very smooth and season to taste. Serve with garlic bread or naan bread.
