Carrot and lentil soup
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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 or natural yoghurt, unsweetened
⅓ cup(s), to serve (80g)
Fresh coriander
1 tbs, leaves, to serve
Instructions
1
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.
2
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.
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