Spiced carrot & lentil soup
Calorie controlled cooking spray
1 large, chopped
300 g, chopped
1 tablespoons, level
¼ teaspoons, level
Split Red Lentils, dry
75 g, rinsed
Vegetable stock cube(s)
2 cube(s), to make up 900ml
Green or Brown Lentils, cooked
1 can(s), large, drained, drained and rinsed
0% fat natural Greek yogurt
3 tablespoons, chopped
- Heat a large, lidded pan over a medium heat, mist with cooking spray and fry the onion for 3 minutes.
- Add the carrots and spices and cook for 1 minute, then tip in the red lentils, tomatoes and stock. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until softened.
- Remove from the hob and blend the soup until smooth using a hand-held blender or liquidiser. Add the green lentils and return to the heat for 2 minutes until heated through.
- Serve the soup topped with a spoonful of the Greek yogurt and a scattering of coriander.