Spicy Curried Lentil Soup (V)

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Spicy, fragrant, full of veggies and vitamins. Perfect for a cold winter evening!

Serves: 2-3

Cooking time: 1-1,5h


150g butternut squash

1 courgette, cut in half lengthwise and sliced

1 small carrot, sliced

100g broccoli, cut into small florets

1/2 leek, sliced

1/2 cup of green (or brown) lentils

2 garlic cloves, finely chopped

1 bay leaf

2 tsp spicy madras curry power

1,5tsp garam masala

1tsp ground cumin

500ml vegetable stock

200g can chopped tomatoes

2tsp olive oil

Spiced Yogurt:

100ml natural yogurt

garlic power (or 1 fresh garlic clove), to season

dried coriander, to season

salt and pepper, to season

1. Heat the olive oil in the frying pan over medium high heat. Fry the leek and onion until soften for 4-5 minutes. Add the curry powder, garam masala and cumin and cook for another minute.

2. Transfer the leek and onion to a large pot. Add the vegetable stock, bay leaf, lentils and butternut squash. Bring to boil, then reduce heat and cook for 10 minutes until the lentils are tender.

3. Add the chopped tomatoes, broccoli, zucchini, carrot and 40o ml of water and simmer for 10 minutes, or until the vegetables are tender.

4. To make the spiced yogurt: place the yogurt, coriander, garlic, salt and pepper in a small bowl and stir until well mixed. Serve the soup with a spoon of yogurt on top.


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