This simple red lentil soup recipe with lightly spiced curried carrots is easy to make and under 300 calories. A delicious winter recipe for the whole family!
2 tbsp groundnut oil
2 diced onions
500g diced carrots
1 tbsp mild curry powder
4 tbsp red lentils
1.5 litres vegetable stock
1 tsp cumin seeds
4 tbsp coconut yogurt or natural yogurt
A small bunch of coriander, leaves picked
Step 1: Heat 1 tbsp of oil in a large pan and soften the onions and carrots for 10 minutes. Add the curry powder and fry for 2 minutes before adding the lentils and stock. Bring to the boil and simmer for 20 minutes until the carrots are tender and lentils soft. Season with pepper and a little salt if it needs it.
Step 2: Take off the heat and blend until smooth using a stick blender (or blend in a food processor then pour back into the pan to reheat).
Heat the rest of the oil in a small frying pan then sizzle the cumin seeds until golden and fragrant.
Step 3: Heat the rest of the oil in a small frying pan then sizzle the cumin seeds until golden and fragrant.
Step 4: Top each bowl of soup with a spoonful of yogurt, the cumin seeds and a sprinkle of coriander leaves.
Serves 4, this recipe has been extracted from Olive Magazine