- 1 tsp Madras curry powder
- 1 tsp ground coriander
- ½ tsp ground cumin
- 2 carrot, diced or grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 leek, well washed and thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 2 garlic clove, chopped
- 1 reduced-salt vegetable stock cube
- 390g can green lentil
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 3 tbsp chopped coriander
- 2 tbsp 0% fat bio yogurt (optional)
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.