This hearty soup could be served as an entree or a lunch dish.

Ingredients

• 1 cup red lentils
• 2 cups water
• 2-3 small red onions, peeled and thickly sliced
• 2-3 tblsp olive oil
• 8 cherry tomatoes, halved
• 2 500 gram packets of carrot soup
• 1 tblsp curry paste
• ¼ cup coconut cream or yoghurt
• 4-8 leaves coriander, mint or parsley for garnish

Method

1. Cook the lentils in the water for 10-12 minutes or until tender. Strain.
2. Cook the onions in the oil in a hot pan for about 5-7 minutes until brown. Add the tomatoes and heat through in the pan.
3. In a saucepan, heat together the carrot soup, curry paste and lentils and pour into 4 bowls.
4. Top each with onions, tomatoes, coconut cream or yoghurt and coriander, mint or parsley leaves.

Cooks Tips

- We used Good Taste Company's Tomato, Carrot and Coriander Soup.