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Ingredients
- olive oil
- onion 1 medium, finely chopped
- carrot 1 large, peeled and diced
- celery 2 sticks, diced
- garlic 2 cloves, crushed
- ginger 25g, peeled and grated
- red chilli 1, finely sliced
- medium curry powder 1 tbsp
- red lentils 150g, rinsed
- chopped tomatoes 400g tin
- low-fat natural yoghurt 2 tbsp to serve
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.
Nutritional Information
- Kcals 74
- Fat 2.3g
- Carbs 10g
- Fibre 2.1g
- Protein 3.3g
- Salt 0.1g
