Carrot, swede & red lentil soup
1
Points®
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.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
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
2 cube(s), to make 850 ml
0% fat natural Greek yogurt
3 tablespoon(s)
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.
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