Curried carrot & lentil soup

Curried carrot & lentil soup

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

This spicy vegetable soup is super low in fat and calories. Serve with a dollop of cooling yogurt and fresh coriander

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
146
protein
9g
carbs
23g
fat
2g
saturates
1g
fibre
9g
sugar
10g
salt
1.6g

Ingredients

  • 1 tsp Madras curry powder
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 2 carrots, diced or grated
  • 1 leek, well washed and thinly sliced
  • 2 garlic cloves, chopped
  • 1 reduced-salt vegetable stock cube
  • 390g can green lentils
  • 3 tbsp chopped coriander
  • 2 tbsp 0% fat bio yogurt (optional)

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, February 2014

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Comments

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Skynorth's picture

What a shame that in the 21st century, when most of us have access to so many ingredients, we are still seeing that outdated "Madras curry powder" in otherwise decent recipes. Madras curry powder is an abomination; it bears absolutely no resemblance whatsoever to the delicious powder that you can create yourself and store in an airtight container to be used whenever you need it. If you MUST use a pre-made spice mix, get a decent "Madras-style" curry paste instead.

ldupuy's picture
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Great recipe, but with only half a leek (green part; steam the white part & serve with French vinaigrette as a starter for your dinner) & 1l stock.
I'm making it again tomorrow.

judesb's picture

Delicious - for a variety try this using some coconut milk in place of some of the stock - I also make a similar one with tinned chopped tomatoes added, but not sure of the curry powder, prefer to mix my own spices - I leave that out and add turmeric and cumin instead.

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