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Photo of Vegetable Mulligatawny by WW

Vegetable Mulligatawny

0
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Make the most of autumn vegetables in this fragrant, filling, spicy vegetable soup.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Onion

1 large, chopped

Carrots, raw

1 medium, finely chopped

Garlic

1 clove(s), crushed

Curry Powder

2 teaspoon(s), tikka masala

Tomato Purèe

1 tablespoon(s), level

Split Red Lentils, dry

75 g

Fresh Vegetable Stock

850 ml, vegetable or chicken

Peas, fresh, boiled

50 g

Coriander, fresh

1 tablespoon(s), chopped

Instructions

  1. Heat a large saucepan and spray with low fat cooking spray. Gently fry the onion, carrot and garlic for 2-3 minutes, until softened. Add the curry powder and fry gently for a few seconds.
  2. Stir in the tomato puree, lentils and stock, then bring up to the boil. Reduce the heat and simmer for about 20 minutes, until the lentils are tender and the soup has thickened.
  3. Add the peas and coriander and simmer gently for another 2-3 minutes. Ladle the soup into warm bowls and serve.

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