Vegetable Mulligatawny
0
Points®
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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