Carrot, swede & red lentil soup
Calorie controlled cooking spray
1 medium, finely chopped
250 g, chopped
250 g, peeled and chopped
2 clove(s), finely chopped
Split Red Lentils, dry
Bay leaf, dry
Vegetable stock cube(s)
2 cube(s), to make 850 ml
0% fat natural Greek yogurt
- Mist a large, nonstick pan with cooking spray and fry the onion for 6-8 minutes over a medium heat, until softened. Add the carrots and swede and cook for 10 minutes, then add the garlic and cook for 1 minute. Add the lentils, herbs and stock. Season well, then stir to combine.
- Bring to a simmer and cook, covered, for 40-45 minutes.
- Remove and discard the bay leaf and thyme sprigs. Let the soup cool slightly then transfer to a blender (or use a stick blender) and blitz until smooth.
- Return the soup to the pan, stir in the yogurt, then reheat until hot and serve with your choice of toppings, below.