Vegetable & Lentil Soup with Spiced Yoghurt
Ingredients
1 Tbsp Olive oil
1 small onion chopped
2 cloves garlic, crushed
2 tsp curry powder
1 tsp ground cumin
1 tsp garam masala
1 cup brown lentils
1 litre of vegetable stock
450g sweet potato cut into 1cm cubes
1 zucchini cut in half lengthways and sliced
400g tin chopped tomatoes or 6 chopped tomatoes
1 small carrot sliced
1 red capsicum cut into 2cm cubes
Spiced Yoghurt (optional)
250gm thick plain yoghurt
1 Tbsp chopped coriander
1 crushed garlic clove
Chilli to taste
Method
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Heat oil in saucepan over medium heat. Add the onion and garlic and cook for 4-5 minutes or until soft and lightly golden. Add the curry powder, cumin and garam masala and cook for 1 minute.
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Add the vegetable stock, lentils and sweet potato. Bring to the boil then reduce heat to low and simmer for 10-15minutes or until the lentils are tender.
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Add the zucchini, capsicum, carrots, tomatoes and 500ml (2 cups) of water and simmer for 15 minutes or until the vegetables are tender.
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To make the spiced yoghurt, place the yoghurt, coriander, garlic and chilli in a small bowl and stir until combined.
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Dollop a spoonful of the yoghurt on each serving of soup and garnish with chopped mint if desired.