This is a light vegetarian soup, fresh and delicious, very quick and easy to make.
The recipe is adapted from Delicious magazine (October, 2015)
Ingredients:
1 onion, finely chopped
1 carrot, chopped or shredded, as you prefer
2 tbsp extra-virgin olive oil
2 garlic cloves (crushed or finely chopped)
1 tbsp garam masala
2 tbsp tomato puree
400 g tin chopped tomatoes
2 x 400 g tins green lentils
500 ml vegetable (or chicken) stock
100 g savoy cabbage or kale
natural yogurt to serve
season to taste
Method:
Heat the olive oil in a large pan over a medium heat. Add the onion and carrot, and cook, stirring, for 3-4 minutes until softened.
Add the garlic to the pan with the garam masala and tomato puree, then cook, stirring, for 2-3 minutes until fragrant.
Add the tomatoes, then rinse and drain the lentils and add them to the pan with the stock and 750 ml water (for a thicker soup add less water).
Bring to simmer, then cook for 6-8 minutes for the flavours to infuse.
Remove and discard any thick leaves from the cabbage/kale, then add the leaves to the soup and cook for a further 1-2 minutes until wilted (or longer, if you prefer them soft), stirring.
Remove from the heat, adjust the seasoning, and divide among soup bowls.
Top with yogurt to serve.
Bon Appetit!
