Beetroot & mint dip
A healthy and vibrant dip, flavoured with nigella seeds and cumin to serve with crudites or flatbreads - it works well in lunchboxes too
Curried carrot & lentil soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp Madras curry powder
- 1 tsp ground coriander
- ½ tsp ground cumin
- 2 carrotsdiced or grated
- 1 leekwell washed and thinly sliced
- 2 garlic cloveschopped
- 1 reduced-salt vegetable stockcube
- 390g can green lentil
- 3 tbsp chopped coriander
- 2 tbsp 0% fat bio yogurt(optional)
Nutrition: per serving
- kcal146low
- fat2glow
- saturates1g
- carbs23g
- sugars10g
- fibre9g
- protein9g
- salt1.6g
Method
step 1
Tip the spices into the pan and briefly heat to toast them. Pour in 800ml water and pile in the carrots, leek and garlic. Crumble in the stock cube, then cover and cook over a high heat for 10 mins.
step 2
Tip in the lentils with their liquid and most of the chopped coriander, then cover and cook for 5 mins more. Blitz the soup with a hand blender to part-purée it. Serve topped with the remaining coriander and the yogurt, if you like. Will keep in the fridge for 3 days.
