Ingredients for Hearty Vegetable And Lentil Soup
- Olive Oil
- Brown Onions
- Garlic Cloves
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- Parsnips
- 1 medium kumara (sweet potato), peeled and chopped
- 1 tablespoon mild curry paste
- Vegetable Stock
- 2 cups water
- Red Lentil
- Boiling Water
- 6 slices of your favorite bread, for serving
- Low Fat Yogurt
- Fresh Coriander
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How to Make Hearty Vegetable And Lentil Soup
- Heat olive oil in a large saucepan over medium heat. Add onion, garlic, celery, carrots, parsnip, and kumara. Cook for 10-12 minutes, stirring occasionally, until vegetables begin to soften.
- Stir in curry paste and cook for 1 minute, until fragrant.
- Pour in vegetable stock and water. Add lentils. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
- While the soup simmers, prepare the coriander yogurt: In a small bowl, combine half the yogurt with the chopped coriander. Blend until smooth.
- Stir the remaining yogurt into the blended coriander yogurt.
- Refrigerate the coriander yogurt until ready to serve.
- Once the soup is cooked, carefully transfer it in batches to a blender. Blend until completely smooth.
- Return the blended soup to a clean saucepan. Add extra boiling water if needed to reach your desired consistency. Heat through.
- Ladle soup into bowls. Top each serving with a dollop of coriander yogurt and freshly ground black pepper, to taste.
- Serve immediately with toasted bread.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
25g
Fat
4g
Carbs
12g
