Lentil soup

320 kcal/serving, 40g carbohydrates/serving. Serves 4


  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 carrots, chopped
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 2 tomatoes, chopped
  • 1 green chili, chopped
  • 1 tbsp reduced salt vegetable stock cubes
  • 200g red lentils


  1. Place the olive oil in a saucepan and heat over a medium heat for around 30 seconds. Add the chopped onions, carrots, garlic and cook until the onions are translucent.
  2. Add the curry powder, turmeric and pepper and cook for a couple more minutes.
  3. Add the tomatoes and chilli and cook for an additional 5 minutes.
  4. Add the lentils, vegetable stock and 900 ml of water (enough to completely cover the lentils).
  5. Cook for 30 minutes. Blend the soup and add some water to reach your desired consistency.
  6. Sprinkle with a handful of fresh coriander and enjoy with a slice of wholemeal bread.

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