Red lentil soup
1 tbsp olive oil
1 brown onion, diced
2 cloves garlic, crushed
½ tsp ground cumin
½ tsp ground coriander
¼ tsp cinnamon
¼ tsp turmeric
2 sweet potatoes, peeled, cut into 2cm pieces
1 large carrot, diced
2 stalks celery, diced
1 cup dried red lentils
1.5L reduced-salt vegetable stock*
1 zucchini, grated
Reduced-fat natural yoghurt*
Salt & pepper
Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook, stirring frequently until the onion softens. Add the spices and cook for 1 minute.
Add the sweet potato, carrot, celery, lentils and stock to the pan, and stir well to combine. Increase heat to high and bring to the boil. Reduce heat to medium, cover and cook, stirring frequently for 20-25 minutes or until the lentils are tender.
Stir in the zucchini and cook uncovered for 5 minutes. Serve topped with a swirl of yoghurt if desired.
*Gluten free when using gluten free stock and yoghurt
- Blend for a smooth soup. Send leftovers to school in a thermos.