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Spicy Lentil Soup

serves 4

We made this in a slow cooker, but it could also be made in a large pan.

Ingredients

  • 100g dried red lentils
  • 1 litre of chicken or vegetable stock
  • 400g tin chopped tomatoes
  • 2 dried bay leaves
  • 3 cloves garlic, crushed
  • 100g mild curry paste
  • 2 small carrots, peeled and coarsely chopped
  • 1 stalk celery, trimmed and thinly sliced
  • 2 medium potatoes, peeled and coarsely chopped
  • 140g Greek yoghurt
  • Freshly ground black pepper
  • 6 tbsp finely chopped fresh coriander

Instructions

  1. Rinse the lentils under cold water until the water runs clear drain.
  2. Combine the lentils, stock, tomatoes, bay leaves, garlic, curry paste, carrot, celery and potato in a 4.5 litre slow cooker. Cover and cook on low for 6 hours. Season to taste.
  3. Divide into bowls. Top with the Greek yogurt and sprinkle with the black pepper and coriander.  

Tip: For a vegetarian option, use vegetable stock instead of chicken.

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