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Carrot and lentil soup

Name: Carrot and lentil soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 1 tbs olive oil; 1 medium brown onion chopped; 3 tsp fresh ginger finely grated; 2 tsp curry powder mild; 500 g carrot(s) chopped; 0.333 cup(s) dry lentils red (65g); 2 individual vegetable stock cube to make 1L (4 cups) vegetable stock; 0.333 cup(s) 99% fat-free plain yoghurt to serve (80g); 1 tbs fresh coriander leaves, to serve

SmartPoints® value per serving

Total Time

35 min

Prep

10 min

Cook

25 min

Serves

Difficulty

Moderate

Ingredients

olive oil

1 tbs

brown onion

1 medium, chopped

fresh ginger

3 tsp, finely grated

curry powder

2 tsp, mild

carrot(s)

500 g, chopped

dry lentils

⅓ cup(s), red (65g)

vegetable stock cube

2 individual, to make 1L (4 cups) vegetable stock

99% fat-free plain yoghurt

⅓ cup(s), to serve (80g)

fresh coriander

1 tbs, leaves, to serve

Instructions

Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add ginger and curry powder and cook, stirring, for 1 minute or until fragrant.
Add carrots, lentils and stock and bring to the boil. Reduce heat and simmer, partially covered, for 15 minutes or until lentils and carrot are tender. Using a stick blender, blend soup until smooth. Serve topped with yoghurt and fresh coriander leaves.

Carrot and lentil soup

Ingredients

Instructions

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