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Lentil, tomato and ginger curry soup

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Serves: 4
Time to make: 25 mins

Lentil, tomato and ginger curry soup

  • 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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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.

Author:Niki Bezzant
Photographer: Bryce Carleton
First published: Oct 2018
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