Faux Cuisine

This recipe is adapted from one shown by TV chef Geoff Janz. It is the best soup that I have ever tasted, and thanks to Helen for the recipe.

You will need:

• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 3 cloves of garlic, crushed
• 2 teaspoons of grated fresh ginger
• 2 tablespoons of Madras curry paste
• 1 large carrot, chopped
• 1 cinnamon stick
• 1 cup red lentils, rinsed
• 2 medium potatoes, chopped
• 1.25 litres (5 cups) chicken stock
• 2 single chicken breasts, chopped
• 3/4 cup (180ml) coconut milk
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh coriandar leaves

Heat the oil in a large pan. Add the onions, garlic, ginger and curry paste - cook stirring until the onions are soft. Add carrot, cinnamon stick, lentils, potatoes and stock. Simmer covered for about 30 minutes or until the potatoes are tender. Discard cinnamon.

Remove half the mixture into a separate bowl and blend using a food processor or processing wand. Return the blended mixture to the pan. Add all remaining ingredients and simmer, uncovered, until the chicken is cooked but tender.  Serves 6.

This soup is suitable for freezing prior to adding the coconut milk.