Spiced lentil and vegetable soup

Spiced lentil and vegetable soup

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The ingredient of Spiced lentil and vegetable soup

  1. 2 teaspoons olive oil
  2. 1 red onion, chopped
  3. 2 garlic cloves, crushed
  4. 2 celery stalks, chopped
  5. 1 tablespoon mild Indian curry powder
  6. 400g can diced tomatoes
  7. 1 litre Massel vegetable liquid stock
  8. 1/2 cup dried green lentils, washed, drained
  9. 2 red capsicums, chopped
  10. 2 (230g) small eggplants, chopped
  11. Plain yoghurt, to serve
  12. Coriander leaves, to serve

The instruction how to make Spiced lentil and vegetable soup

  1. Heat oil in a large saucepan over high heat. Add onion, garlic and celery. Cook, stirring, for 5 minutes or until onion is soft. Add curry powder. Cook, stirring, for 1 minute or until fragrant.
  2. Add tomato, stock, 2 cups cold water and lentils. Cover. Bring to the boil. Reduce heat to low. Simmer for 45 minutes. Add capsicum and eggplant. Simmer, covered, for 40 minutes or until vegetables and lentils are tender. Season with pepper. Serve soup with yoghurt and coriander.

Nutritions of Spiced lentil and vegetable soup

fatContent: 161.803 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 9 grams protein
sodiumContent:

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