Curried Ham And Lentil Soup - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
2 None Spanish onions, chopped
1 None carrot, finely chopped
2 stalks celery, chopped
2 tbsp Madras curry paste
1 None turnip, chopped
4 1/2 lb ham hocks, rinsed
3.5 oz dried red lentils
1/4 cup tomato paste
1 1/4 cups coconut milk
1/2 cup fresh cilantro sprigs

Preparation

Heat oil in a saucepan over high heat. Saute onions, carrot and celery, stirring, for 5 mins, or until soft. Add curry paste and cook, stirring, for 1 min, or until fragrant.
Add turnip, ham hocks and 6 cups water. Bring to a boil then reduce heat to low, cover and simmer, stirring occasionally, for 1 hour 45 mins. Stir in lentils and tomato paste. Simmer, covered, for 15 mins, or until lentils are soft.
Remove ham hocks from soup. When cool enough to handle, shred meat from bones. Discard skin, fat and bones. Stir chopped ham and coconut milk into soup. Reheat gently over low heat. Season. Serve topped with cilantro.