CURRIED LENTIL SOUP

Contributed by Naomi Harvey 

2 tbs oil
1 onion, finely chopped
1 tsp crushed garlic (= 1 clove?)
2 tbs mild curry paste (korma in this household!)
1 cup red lentils
1 litre vege stock
2 cups mixed vegetables (frozen, fresh, WHATEVER you have)
250g frozen spinach
Packet of cashew pieces

Roast cashews. 
Heat oil in large pan, add onion.
Cook over med heat til soft (~3 mins).
Add garlic, cook til golden. 
Add curry paste, cook til fragrant.
Add lentils & stock; simmer for 10-15mins.
Stir in veges & spinach & cook for 5 mins, or until veges are tender (and spinach thawed!).
Add cashews.
Can serve topped with some yogurt.


Frida (nearly 3) loves it if we use floating bread pieces as a lure. Kimbo (1) just eats it.

If you have the cashews and lentils in the cupboard, the curry paste in the fridge and the spinach in the freezer, then you're away in the blink of an eye (these are the essentials I keep round the house).