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Member recipe

Lentil & Vegatable Soup (V)

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Cooking time

Prep: 20 minutes Cook: 35 minutes

Skill level

More effort


Serves 6

Healthy hearty soup. Calories 336 cals Fat 5.8g Saturated Fat 0.7g Protein 19.3g Carbohydrate 45.6g

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  • 2 tbsp olive oil
  • 1 small leak, white part only chopped
  • 2 garlic cloves, crushed
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 litres (35fl Oz/4 cups) vegetable stock
  • 1 bay leave
  • 185g (6 ½ Oz/1 cup) brown lentils
  • 450g (1lb) butternut pumpkin (squash), peeled and cut into 1cm (1/2 inch) cubes
  • 2 zucchini (Courrgettes), cut into half lengthways and sliced
  • 400g (14Oz) tin chopped tomatoes
  • 200g (7Oz) broccoli, cut into small florets
  • 1 small carrot diced
  • 80g (2 ¾ Oz/1/2 cup) peas
  • 1 tbsp chopped mint

Spiced Yoghurt

  • 250g (9Oz/1 cup) Greek-style yoghurt
  • 1 tbsp chopped coriander leaves
  • 1 garlic clove, crushed
  • 3 dashes Tabasco sauce


  1. Heat the olive oil in a saucepan over medium heat, add the leak and garlic cook for 4-5mins, or until soft and lightly golden. Add the curry powder, cumin and garm masala and cook for 1 minute.

  2. Add the stock, bay leaf, lentils and pumpkin. Bring to boil, then reduce the heat to low and simmer for 10-15mins, or until lentils are tender. Season well. Add the zucchini, tomatoes, broccoli, carrot and 500 ml water and simmer for 10 mins, or until vegetables are tender.

  3. Add the peas and simmer for a further 2-3mins.

  4. Spiced yoghurt Put yoghurt, coriander, garlic and Tabasco in a small bowl and stir until combined. Dollop a spoonful of yoghurt on each serving of soup, garnish with the chopped mint.

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