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Categories:
vegetable oil onion Red Curry tomatoes vegetable stock red lentils whole wheat l pita breads clove garlic extra-virgin olive oil fresh cilantro
Viewed: 9 - Published at: 2 years agoIngredients
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 tbsp Thai red curry paste
- 1 can (14 oz) diced tomatoes
- 4 cups reduced sodium vegetable stock
- 1 cup red lentils
- 4 small whole wheat l pita breads
- 1 large clove garlic, cut in half
- 1 tbsp extra virgin olive oil
- 1/4 cup coarsely chopped fresh cilantro
Method
- Heat the oil in a large saucepan on medium heat. Add the onion and saute for 2 mins or until softened. Add the curry paste and cook and stir for 1 min or until fragrant. Add the tomatoes, stock and lentils. Bring to a boil. Reduce the heat to low; simmer, partially covered, for 12 mins or until lentils are just soft.
- Meanwhile, preheat the broiler to high. Place the pita in a single layer on a baking pan. Broil until toasted on both sides. Rub one side with cut side of garlic; drizzle with olive oil. Break into wedges.
- Sprinkle soup with cilantro. Serve with pita wedges.
