Vegetable and lentil soup
Packed full of healthy vegetables, filling red lentils and wonderful spices, this diabetic-friendly soup is the ultimate winter warmer. Serve it up with a dollop of yoghurt and toast for the perfect family dinner.
- 15 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Vegetable and lentil soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 centimetre piece ginger, peeled, grated
- 2 clove garlic, crushed
- 500 gram kumara, peeled, chopped
- 2 carrots, trimmed, chopped
- 1 parsnip, trimmed, chopped
- 1 zucchini, sliced
- 1/4 cup thai red curry paste
- 1/2 cup red lentils
- 6 cup salt reduced vegetable stock
- 400 gram can diced tomatoes
- natural yoghurt, grain toast, micro coriander, sliced red chilli, to serve
Method
Vegetable and lentil soup
- 1In a large saucepan, heat oil on high. Saute onion, ginger and garlic for 2-3 minutes until onion is tender.
- 2Add vegetables to pan and cook, stirring, for 2-3 minutes until beginning to colour.
- 3Mix in paste and cook, stirring for 1 minute until fragrant and vegetables are coated in paste. Stir in lentils.
- 4Pour in water and tomatoes and bring to the boil. Reduce heat to medium and simmer, partially covered, for 25-30 minutes until a vegetables and lentils are tender.
- 5Process until smooth. Season. Serve topped with a dollop of yoghurt, coriander and fresh chilli. Accompany with wholegrain toast.
Notes
Cook curry paste for 1-2 minutes longer for deeper flavour.