Curried Lentil And Vegetable Soup - cooking recipe

Ingredients

8 ounces carrots, diced
8 ounces celery, diced
8 ounces potatoes, diced
1 large onion, finely sliced
4 cloves garlic, finely chopped
3 ounces butter
2 tablespoons of hot curry powder
2 tablespoons tomato puree
2 pints vegetable stock
8 ounces red lentils
2 tablespoons of finely chopped fresh coriander leaves

Preparation

Gently melt the butter in a heavy saucepan.
Gently fry the onions and garlic until transparent.
Add the other vegetables and gently fry for about 5 minutes.
Add the curry powder and fry for a further 5 minutes.
Add the lentils, tomatoe puree and the vegetable stock and cook for approximately 20 minutes until all the ingredients are cooked.
Just before serving add the fresh coriander leaves.