Photo of Carrot, swede & red lentil soup by WW

Carrot, swede & red lentil soup

3
1
1
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
10 min
Cook
1 hr
Serves
4
Difficulty
Easy
The ultimate batch-cooking recipe! If you want to make more, simply double (or triple) the ingredients. Don't forget to adjust the SmartPoints if you use any of our suggested toppings.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 medium, finely chopped

Carrots, raw

250 g, chopped

Swede

250 g, peeled and chopped

Garlic

2 clove(s), finely chopped

Split Red Lentils, dry

100 g

Bay leaf, dry

1 leaf/leaves

Thyme, Fresh

2 sprig(s)

Vegetable stock cube(s)

2 cube(s), to make 850 ml

0% fat natural Greek yogurt

3 tablespoons

Instructions

  1. 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.
  2. Bring to a simmer and cook, covered, for 40-45 minutes.
  3. 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.
  4. Return the soup to the pan, stir in the yogurt, then reheat until hot and serve with your choice of toppings, below.

Notes

◙ Add extra flavour to your soup by crumbling over 100g light feta and seasoning with freshly ground black pepper. ◙ Toss 400g tinned chickpeas with ½ tbsp oil and ¼ tsp cumin. Bake in a hot oven for 30 minutes until crisp. Swirl 1 tbsp fat-free natural yogurt into each bowl, then top with the chickpeas. ◙ Combine 1 tbsp harissa paste and 1 tbsp water in a small bowl, then spoon over each portion of soup. Swirl the harissa using the end of the spoon. ◙ For no extra SmartPoints, scatter over chopped fresh herbs – we love a combo of flat-leaf parsley, coriander and tarragon. ◙ Cut 2 WW White Wraps into strips, mist with cooking spray, scatter over ½ tsp onion granules and bake in a hot oven for 8 minutes until crisp.