2 table spoons olive oil
1 tsp curry powder
1 small piece of chili, finely chopped
750 ml vegetable broth
250 ml red lentils
1 bay leaf
fresh ginger, grated or finely chopped
lemon juice to taste
salt and pepper to taste
fresh parsley or coriander
Chop apple and onion add to a pan with olive oil, chili and curry powder. Fry for a few minutes and then add the broth, bay leave, ginger, and lentils. Bring to boil and let simmer for 10-15 minutes. Add lemon juice, salt and pepper to taste. Serve the soup with fresh parsley or coriander.
Great to serve with the seed and nut bread you find in the breakfast category.