Curried lentil soup

Healthy Spaghetti Bolognese


  • 1 tablespoon vegetable oil
  • 1 large brown onion, finely chopped
  • 1 celery stick, diced
  • 1 carrot, diced
  • 1/3 cup mild curry paste
  • 3 cloves garlic, crushed
  • 1 tablespoon finely grated ginger
  • 1 cup red lentils
  • 560g jar Mutti Inventa Sugo
  • 1 litre salt reduced vegetable stock naan bread, to serve

How to prepare

1.Heat oil in a large saucepan. Add onion, celery and carrot and cook over a low heat for 15 minutes, stirring occasionally.

2.Add curry paste, garlic and ginger and cook, stirring for 3 minutes longer.

3.Add lentils, sugo and stock to saucepan. Simmer for 1 hour or until cooked, stirring occasionally.  Add water if soup becomes too thick. Serve with naan bread.

Tip: Soup can be served with a dollop of plain yoghurt, if desired.