• 2 Serves
  • 10 min prep time
  • 35 min cooking
  • 288 Cal / serve

This hearty lentil soup is a filling meal in itself – and very economical.


  • 1g Olive Oil Spray
  • 1/2 Onion (73g), finely chopped
  • 1 Cloves Garlic (3g), crushed
  • 1 Tablespoons Tomato Paste (20g)
  • 1 Teaspoons Ground Cumin (2g)
  • 1 Teaspoons Ground Coriander (2g)
  • 3/4 Cups Dried Red Lentils (150g), rinsed
  • 1 Carrot (61g), finely chopped
  • 2 Cups Salt Reduced Vegetable Stock Liquid (500g)
  • 2 Tablespoons Low Fat Natural Yoghurt (40g)
  • 1/4 Cups Fresh Coriander (10g)


    1. Spray a saucepan with oil and heat over medium heat. Add onion and garlic. Cook, stirring often, for 2 minutes or until soft. Add tomato paste and spices. Cook, stirring constantly, for 1 minute.
    2. Stir in lentils, carrot, stock and 3 cups (750ml) water. Bring to the boil, then reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until lentils and carrot are tender. Stir occasionally during cooking. Season with freshly ground black pepper.
    3. Divide between bowls. Top with yoghurt and sprinkle with coriander to serve.

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