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Photo of Curried vegetable & lentil soup by WW

Curried vegetable & lentil soup

1
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
Try this tasty soup, packed with foods that will keep you feeling fuller for longer and an excellent source of energy to keep you going.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Onion

1 large, chopped

Garlic

2 clove(s), crushed

Curry Powder

1 teaspoon(s), medium

Carrots, raw

2 medium, chopped

Butternut Squash

150 g, chopped

Courgette

1 medium, chopped

Vegetable stock cube

1 cube(s), make up to 1L with hot water, ensure gluten free

Tomato Purèe

2 tablespoon(s), level

Split Red Lentils, dry

75 g

Salt

1 pinch, and black pepper, freshly ground

Coriander, fresh

2 tablespoon(s), or parsley, chopped

Instructions

  1. Heat a large saucepan and spray with cooking spray. Gently fry the onion and garlic for 2-3 minutes, until softened.
  2. Add the curry powder and fry gently for a few seconds, stirring constantly. Add the carrots, butternut squash and courgette.
  3. 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.
  4. Stir in the coriander or parsley and season to taste with salt and pepper.

Notes

You could use yellow split peas instead of lentils, though the soup will take a little longer to cook.

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