Ingredients

The following ingredients have 6 Servings
  • olive oil
  • 1 medium onion, finely chopped
  • 1 large carrot, peeled and diced
  • 2 sticks celery, diced
  • 2 cloves garlic, crushed
  • 25g ginger, peeled and grated
  • 1 red chilli, finely sliced
  • 1 tbsp medium curry powder
  • 150g red lentils, rinsed
  • 400g tin chopped tomatoes
  • 2 tbsp to serve  low-fat natural yoghurt

Instruction

  • Heat 1 tbsp oil in a large non-stick saucepan and fry the onion, carrot and celery for 5 minutes. Add the garlic, ginger and chilli and cook for 2 minutes more.
  • Stir in the curry powder and 4 tbsp cold water. Cook for 2 minutes, stirring constantly. Tip the lentils and tomatoes into the pan. Refill the tomato tin three times with cold water and pour into the saucepan.
  • Season then bring to the boil. Simmer for 30-40 minutes until the lentils are very tender and the soup is thickened. Serve topped with a swirl of low-fat natural yoghurt.