Lentil & Vegatable Soup (V) | Good Food

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

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

Method

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