Spiced Carrot & Lentil Soup
Calorie controlled cooking spray
1 large onion, chopped
300g carrots, chopped
1 tbsp garam masala
¼ tsp chilli powder
¼ tsp ground turmeric
75g dry red lentils, rinsed
400g tin tomatoes
900ml vegetable stock, made with 2 stock cubes
1 large tin green or brown lentils, drained and rinsed
6 tbsp 0% fat natural Greek yogurt
3 tbsp chopped fresh coriander
- Heat a large, lidded pan over a medium heat, mist with the cooking spray and fry the onion for 3 minutes.
- Add the carrots and spices to the pan and cook for 1 minute, then stir in the red lentils, tomatoes and stock. Bring to a boil, then reduce the heat, cover with the lid and simmer for 20 minutes.
- Remove the pan from the heat and blend the soup until smooth using
a handheld stick blender. Add the green lentils to the soup then return the pan to the heat, stirring, for 2 minutes, or until heated through.
- Serve the soup topped with a spoonful of the Greek yogurt and a scattering
of fresh coriander.