1 tsp curry powder and ground coriander
½ tsp ground cumin
2 carrots, diced or grated
1 leek, well washed and thinly sliced
2 garlic cloves, chopped
1 reduced-salt vegetable stock cube
390 g can green lentils
3 tbsp chopped coriander
2 tbsp fat-free natural yoghurt (optional)
- Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
- Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yoghurt, if you like. Will keep in the fridge for 3 days.