Curried carrot & lentil soup
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Curried carrot & lentil soup

By Sara Buenfeld

This spicy vegetable soup is super low in fat and calories. Serve with a dollop of cooling yogurt and fresh coriander

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 146
  • fat 2g
  • saturates 1g
  • carbs 23g
  • sugars 10g
  • fibre 9g
  • protein 9g
  • salt 1.6g

Ingredients

  • 1 tsp Madras curry powder
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 2 carrots, diced or grated
  • 1 leek, well washed and thinly sliced
  • 2 garlic cloves, chopped
  • 1 reduced-salt vegetable stock cube
  • 390g can green lentils
  • 3 tbsp chopped coriander
  • 2 tbsp 0% fat bio yogurt (optional)

Method

  1. Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.

  2. Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.

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