Name: Hearty vegetable and lentil soup
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 medium (300g) brown onions, chopped; 2 cloves garlic, quartered; 2 trimmed (200g) stalks celery, chopped coarsely; 2 medium (240g) carrots, chopped coarsely; 2 medium (500g) parsnips, chopped coarsely; 1 large (500g) kumara, chopped coarsely; 1 tablespoon curry paste; 2 cup (500ml) salt-teduced vegetable stock; 1 litre (4 cups) water; 1 cup (200g) red lentils; 1 1/2 cup (375ml) boiling water, extra; 2 slices burgen bread, to serve; Coriander yogurt; 200 gram low-fat yoghurt; 1/4 cup coarsely chopped fresh coriander

Hearty vegetable and lentil soup

This feel-good soup goes up a notch, seasoned with a hint of citrus in the form of coriander-blended yoghurt.

Serves 6

Prep

25M

Cook

40M

Total

1H 5M

Ingredients

1 tablespoon olive oil

2 medium (300g) brown onions, chopped

2 cloves garlic, quartered

2 trimmed (200g) stalks celery, chopped coarsely

2 medium (240g) carrots, chopped coarsely

2 medium (500g) parsnips, chopped coarsely

1 large (500g) kumara, chopped coarsely

1 tablespoon curry paste

2 cup (500ml) salt-teduced vegetable stock

1 litre (4 cups) water

1 cup (200g) red lentils

1 1/2 cup (375ml) boiling water, extra

2 slices burgen bread, to serve

Coriander yogurt

200 gram low-fat yoghurt

1/4 cup coarsely chopped fresh coriander

Method

1.Heat oil in a large saucepan, cook onions, garlic, celery, carrots, parsnip and kumara for about 10 minutes or until vegetables start to soften. Add curry paste, cook until fragrant.

2.Add stock, the water and lentils, bring to the boil. Reduce heat, simmer for about 25 minutes or until vegetables and lentils are soft.

3.To make coriander yoghurt meanwhile, blend half the yogurt with the coriander until smooth; stir in remaining yoghurt. Refrigerate until required.

4.Blend or process soup in batches until smooth. Return soup to a clean pan; stir in extra boiling water and bring to the boil.

5.Ladle soup into serving bowls, top with coriander yogurt and a little freshly ground black pepper, if desired. Serve with toasted bread, cut into six servings.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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