Name: Curried lentil soup with yogurt drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tsp vegetable oil; 1 medium onion peeled and diced; 1 carrot coarsely grated; 1 stick celery finely diced; 1 tsp fresh ginger grated; 2 cloves garlic crushed; Pinch dried red chilli flakes; ½ tsp ground cumin; ½ tsp ground coriander; 1 tsp garam masala; 1 tsp ground turmeric; 125g (5oz) dried red lentils; 2 reduced salt vegetable stock cube/reduced salt gluten-free stock cube; 1 litre water; To serve; 4 tbsp. 0% fat Greek yogurt or non-dairy alternative; A little chopped coriander

Meal type: Main meal, Soup, Starter

Serves: 4

Preparation time: 15 minutes

Cooking time: 30 minutes

Heat the oil in a large pan. Add the onions, carrot and celery and cook over a medium heat until the onions are tender. Add the ginger, chilli and garlic and cook for 1-2 minutes, then add all the spices and cook, stirring for 1 minute.
Add the lentils, 1 litre (2 pints) water and the stock cube, then bring to the boil and simmer for 20-30 minutes until the lentils are tender.
Serve in bowls with a spoonful of yogurt and a sprinkle of chopped fresh coriander.

Energy 625kJ 147kcal 8%

Carbs 24.4g -

Fibre 3.8g 13%

Fat 2.4g Low 3%

Saturates 0.3g Low 2%

Sugar 4.7g Low 5%

Salt 0.43g Low 7%

% = an adult's reference intake

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Ingredients

2 tsp vegetable oil

1 medium onion, peeled and diced

1 carrot, coarsely grated

1 stick celery, finely diced

1 tsp fresh ginger, grated

2 cloves garlic, crushed

Pinch dried red chilli flakes

½ tsp ground cumin

½ tsp ground coriander

1 tsp garam masala

1 tsp ground turmeric

125g (5oz) dried red lentils

2 reduced salt vegetable stock cube/reduced salt gluten-free stock cube

1 litre water

To serve

4 tbsp. 0% fat Greek yogurt or non-dairy alternative

A little chopped coriander

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