Lane Cove NSW 2066

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Spiced carrot and lentil soup

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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!

Ingredients

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

Instructions

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

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