There's still a few days left in January, and that means there's still some time to celebrate National Soup Month [0]! Today's soup comes from reader twinkle [1]! Her Vegetable and Red Lentil Soup [2] caught my eye and I have been dying to try it ever since I saw it.

To check out her recipe,

Recipe from twinkle [3]

[3]

Ingredients:

2 Tbs mild curry paste
1 can crushed tomatoes
3 cups chicken stock
1 large carrot, chopped finely
2 trimmed celery sticks, chopped finely
1 medium size potato, chopped finely
1 large zucchini, chopped finely
3/4 cup red lentils
1/2 frozen peas
1/3 cup coconut milk
2 Tbs coarsely chopped cilantro

Method:
Cook curry paste in large heated saucepan, stirring until fragrant. Add undrained crushed tomatoes, stock, carrot, celery, potato and zucchini, bring to boil. Reduce heat; simmer, covered for 5 minutes.

Add lentils to soup mixture; return to boil. Reduce heat; simmer, uncovered for about 10 minutes or until lentils are just tender.

Add peas; return to a boil. Reduce heat and simmer uncovered until peas are just tender. Remove soup from heat; stir in coconut milk and cilantro.

Serves 6

Enjoy!

Print recipe with images [3] | without images [3]