Lentil, tomato and ginger curry soup

Serves: 4
Time to make: 25 mins

Total cost: $ 15.68 / $ 3.92 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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)

Nutrition Info

Kilojoules 1580kJ
Calories 378cal
Protein 20g
Total fat 10g
Saturated fat 2g
Carbohydrates 50g
Sugars 15g
Dietary fibre 14g
Sodium 360mg
Calcium 300mg
Iron 8.5mg

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).

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