VEGETABLE & LENTIL SOUP
Prep 15 mins | Cook 25 mins | Serves 4 | Per Serve 354 kcal
1 tbsp olive oil 1 onion, chopped 2cm-piece ginger, grated 2 garlic cloves, crushed 500g kumara (sweet potato), peeled,
chopped 2 carrots, trimmed, chopped 1 parsnip, trimmed, chopped 1 zucchini, sliced
2 tbsps Thai red curry paste ½ cup red lentils 4 cups salt-reduced vegetable stock 2 cups water 400g can diced tomatoes Low-fat natural yoghurt, micro coriander,
sliced red chilli, grainy toast, to serve
1. In a saucepan, heat oil on high. Saute onion, ginger and garlic 2 to 3 mins, until onion is tender. 2. Add vegetables to pan and cook, stirring
2 to 3 mins, until beginning to colour. 3. Mix in paste and cook, stirring 1 min. Stir in lentils. 4. Pour in stock, water and tomatoes, and bring to the boil. Reduce heat to medium and simmer, partially covered, 25 to 30 mins, until vegetables and lentils are tender. 5. Process until smooth. Season. Serve topped with a dollop of yoghurt, coriander and chilli. Accompany with toast on the side.