Curried Lentil Soup

This is another great recipe for when it feels as though you may have over-indulged slightly at the weekend, and need something packed full of goodness to make up for it.

This soup is overflowing with nourishing things. If you ate it everyday you’d probably be a superhero (it contains no cheese though unfortunately, so I could not eat it everyday).

This will take half an hour max to make, less if you aren’t being distracted by water pouring from your ceiling, and will serve at least four.

Curried Lentil Soup

1/2 tbsp vegetable oil

2 tsps medium curry powder

1 tsp ground coriander

1 tsp ground cumin

2 cloves garlic, finely chopped

2 carrots, sliced

1 leek, sliced

1 litre vegetable stock

500g green lentils (I used the ready to eat pouches)

1 large handful coriander, chopped

Plain yoghurt, to serve

1. Heat the oil in a large casserole dish over a medium heat. Sprinkle in the spices and sizzle for 30 seconds.

2. Add the leek, carrots and garlic, stir, then pour in the vegetable stock. Put the lid on the casserole dish and simmer for 15 minutes.

3. Add the lentils and most of the coriander – bring back to the boil and cook for another 2 minutes.

4. Using a hand held blender, blitz the soup roughly to make a chunky soup.

5. To serve, top each bowl with a spoonful of yoghurt and a few coriander leaves.