Curried vegetable & lentil soup
Calorie controlled cooking spray
1 large, chopped
2 clove(s), crushed
1 teaspoons, medium
2 medium, chopped
150 g, chopped
1 medium, chopped
Vegetable stock cube(s)
1 cube(s), make up to 1L with hot water, ensure gluten free
2 tablespoons, level
Split Red Lentils, dry
1 pinch, and black pepper, freshly ground
2 tablespoons, or parsley, chopped
- Heat a large saucepan and spray with cooking spray. Gently fry the onion and garlic for 2-3 minutes, until softened.
- Add the curry powder and fry gently for a few seconds, stirring constantly. Add the carrots, butternut squash and courgette.
- Pour in the stock, then stir in the tomato puree and lentils. Bring up to the boil, then reduce the heat and simmer for about 20 minutes, partially covered, until the vegetables and lentils are tender and the soup has thickened.
- Stir in the coriander or parsley and season to taste with salt and pepper.