Carrot and lentil soup

Check out our simple red lentil soup recipe with lightly spiced curried carrots. This veggie soup is easy to make and under 300 calories

Ingreadient

• 2 tbsp groundnut oil
• 2 onions, diced
• 500g carrots, diced
• 1 tbsp mild curry powder
• 4 tbsp red lentils
• 1.5 litres vegetable stock
• 1 tsp cumin seeds
• 4 tbsp coconut yogurt or natural yogurt
• a small bunch coriander, leaves picked

Direction

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.
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).
3. Heat the rest of the oil in a small frying pan then sizzle the cumin seeds until golden and fragrant.
4. Top each bowl of soup with a spoonful of yogurt, the cumin seeds and a sprinkle of coriander leaves.