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