Vegetable & Lentil Soup with Spiced Yoghurt
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
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.
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.
Add the zucchini, capsicum, carrots, tomatoes and 500ml (2 cups) of water and simmer for 15 minutes or until the vegetables are tender.
To make the spiced yoghurt, place the yoghurt, coriander, garlic and chilli in a small bowl and stir until combined.
Dollop a spoonful of the yoghurt on each serving of soup and garnish with chopped mint if desired.