I suspect that if you have kids between the ages of 12-15 that attended Somers Pre School then the mere sight of this soup may be night terror-inducing. I mean it's delicious and super easy to make but many past preschool parents will remember making saucepan after saucepan of the stuff, ready to sell at the Somers Winter Market.
Many apologies to whoever ended up with the massive overorder of the mugs ... I thought everyone would buy one!
Ingredients (serves 4)
• 1 tablespoon vegetable oil
• 1 brown onion, finely chopped
• 2 tbsp korma curry paste
• 1 – 1.5 litre salt-reduced vegetable stock
• 400g can diced tomatoes
• 2/3 cup red lentils, rinsed
• 1/4 cup pearl barley, washed
• fresh coriander leaves to serve
• 1 tablespoon vegetable oil
• 1 brown onion, finely chopped
• 2 tbsp korma curry paste
• 1 – 1.5 litre salt-reduced vegetable stock
• 400g can diced tomatoes
• 2/3 cup red lentils, rinsed
• 1/4 cup pearl barley, washed
• fresh coriander leaves to serve
Method
Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir to combine. Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until barley is tender. Divide between bowls. Top with coriander. Serve with bread.
Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add curry paste. Stir to combine. Stir in stock, tomato, lentils and barley. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until barley is tender. Divide between bowls. Top with coriander. Serve with bread.
