Curried Lentil Soup
Warming lentil soup with coriander, cumin and curry powder. Delicious topped with yoghurt.
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Ingredients
- ½ tablespoon vegetable oil
- 2 teaspoons medium curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 cloves garlic finely chopped
- 2 carrots sliced
- 1 leek sliced
- 1 litre vegetable stock
- 600 grams green lentils tinned
- 10 grams coriander leaves chopped
- Plain yoghurt to serve
Instructions
- Heat the oil in a large casserole dish over a medium heat. Sprinkle in the spices and sizzle for 30 seconds.
- 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.
- Add the lentils and most of the coriander – bring back to the boil and cook for another 2 minutes.
- Using a hand held blender, blitz the soup to make it the consistency you like.
- To serve, top each bowl with a spoonful of yoghurt and a few coriander leaves.
Nutrition Facts
Curried Lentil Soup
Amount per Serving
Calories
592
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
1031
mg
45
%
Potassium
1620
mg
46
%
Carbohydrates
101
g
34
%
Fiber
48
g
200
%
Sugar
8
g
9
%
Protein
40
g
80
%
Vitamin A
6239
IU
125
%
Vitamin C
12
mg
15
%
Calcium
125
mg
13
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
