Mains
Lentil, tomato and ginger curry soup
2 tablespoons olive oil
½ leek, diced
2 carrots, diced
2 cloves garlic, chopped
2 tablespoons curry powder
1 cup red lentils
2 x 400g cans diced tomatoes
1 cup liquid vegetable stock
10cm piece fresh ginger, finely chopped
2 teaspoons chilli flakes
4 cups baby spinach
1 cup low-fat plain yoghurt, to serve
black pepper, to garnish (optional)
fresh red chilli, to garnish (optional)
fresh herbs, to garnish (optional)
Instructions
1 In a pot, heat olive oil over medium. Add leek, carrot and garlic and cook, stirring, for about 5 minutes until leek is soft, add curry powder and cook, stirring, for a further minute.
2 Add lentils, tomatoes, stock, ginger and chilli, plus 2 cups water. Bring to a simmer, then cook for 10-15 minutes, until lentils are soft. add more water if needed. Stir through spinach leaves. Serve with yoghurt, garnished with pepper, chilli and fresh herbs (if using).
- Servings : 4
- Ready in : 25 Minutes
- Ingredient : Carrots, Chillies - fresh, Curry powder, Garlic - fresh, Ginger - fresh, Herbs - fresh, Leeks, Lentils, Oil, oil spray, Pepper, peppercorns, Spices - dried, ground, seeds, flakes, Spinach, Stock, Tomatoes - canned, Yoghurt
Variations
Make it gluten free: Check stock and curry powder are gluten free.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Photographer: Bryce Carleton
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