Spiced lentil and ginger soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- olive oil
- 1 medium onionfinely chopped
- 1 large carrotpeeled and diced
- 2 sticks celerydiced
- 2 cloves garliccrushed
- 25g gingerpeeled and grated
- 1 red chillifinely sliced
- 1 tbsp medium curry powder
- 150g red lentilsrinsed
- 400g tin chopped tomatoes
- 2 tbsp to serve low-fat natural yoghurt
Nutrition: per serving
- kcal74
- fat2.3g
- carbs10g
- fibre2.1g
- protein3.3g
- salt0.1g
Method
step 1
Heat 1 tbsp oil in a large non-stick saucepan and fry the onion, carrot and celery for 5 minutes. Add the garlic, ginger and chilli and cook for 2 minutes more.
step 2
Stir in the curry powder and 4 tbsp cold water. Cook for 2 minutes, stirring constantly. Tip the lentils and tomatoes into the pan. Refill the tomato tin three times with cold water and pour into the saucepan.
step 3
Season then bring to the boil. Simmer for 30-40 minutes until the lentils are very tender and the soup is thickened. Serve topped with a swirl of low-fat natural yoghurt.
