Ingredients
- groundnut oil 2 tbsp
- onions 2, diced
- carrots 500g, diced
- mild curry powder 1 tbsp
- red lentils 4 tbsp
- vegetable stock 1.5 litres
- cumin seeds 1 tsp
- coconut yogurt or natural yogurt 4 tbsp
- coriander a small bunch, leaves picked
Method
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Step 1
Heat 1 tbsp of oil in a large pan and soften the onions and carrots for 10 minutes. Add the curry powder and fry for 2 minutes before adding the lentils and stock. Bring to the boil and simmer for 20 minutes until the carrots are tender and lentils soft. Season with pepper and a little salt if it needs it.
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Step 2
Take off the heat and blend until smooth using a stick blender (or blend in a food processor then pour back into the pan to reheat).
-
Step 3
Heat the rest of the oil in a small frying pan then sizzle the cumin seeds until golden and fragrant.
-
Step 4
Top each bowl of soup with a spoonful of yogurt, the cumin seeds and a sprinkle of coriander leaves.
Nutritional Information
- Kcals 252
- Fat 8.6g
- Saturates 2g
- Carbs 30g
- Sugars 19.2g
- Fibre 10.2g
- Protein 8.6g
- Salt 1.1g
