Recipe

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.

Jul 29, 2014 2:00pm
  • 25 mins preparation
  • 40 mins cooking
  • Serves 6
    • Print
    Print
Hearty vegetable and lentil soup

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.

Notes

Suitable to freeze. Not suitable to microwave.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food