Curried Lentil Soup

Preparation

1. Add the olive oil, carrots, celery, onion, garlic and ginger to a large heavy bottomed saucepan on a medium low heat. Cook for 3 minutes, stirring to avoid colour.
2. Once the onions have softened, add the curry powder, garam masala, celery salt, ground turmeric and chilli flakes and cook for a further 2 minutes as to toast the spices. (make sure they do not burn)
3. Increase the heat to high and add the basmati rice and vegetable stock, bring to the boil and cook for 5 minutes (if the carrots are large then this may take longer)
4. Add the Whitworths Protein by Nature Indian Lentil Dhal pouches and bring back to the boil for 5 minutes. The soup should be a broth consistency so add hot water if required.
5. Season to taste with salt and pepper and serve up. Swirl with vegan yogurt and scatter the Whitworths sliced almonds and chopped fresh coriander to garnish.