Spiced lentil and ginger soup
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Ingredients
- olive oil
- 1 medium onion, finely chopped
- 1 large carrot, peeled and diced
- 2 sticks celery, diced
- 2 cloves garlic, crushed
- 25g ginger, peeled and grated
- 1 red chilli, finely sliced
- 1 tbsp medium curry powder
- 150g red lentils, rinsed
- 400g tin chopped tomatoes
- 2 tbsp to serve low-fat natural yoghurt
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.
