Spiced Tomato and Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From a supplement of healthy recipes that came with Good Food Magazine. Counts as 1 point on WW per serving. Can be frozen in portions for a quick meal in minutes. Ingredients:
1 onion, finely chopped |
2 carrots, peeled and diced |
150 g red lentils, rinsed |
2 (400 g) cans chopped tomatoes |
1 tablespoon ground cumin |
1 teaspoon curry powder |
2 vegetable bouillon cubes |
40 ounces water |
fresh ground black pepper |
3 tablespoons fresh coriander, chopped |
plain yogurt, to serve (optional) |
Directions:
1. Place the first eight ingredients (onion through water) in a large saucepan.
2. Bring to a simmer, cover and cook for 30 minutes or until the lentils are completely soft.
3. Let the soup cool slightly.
4. Liquidise in batches in a blender or food processor.
5. Season to taste with the black pepper.
6. Serve with the coriander scattered on top and a dollop of plain yogurt, if using.
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