Good Health Choices New Zealand – August 2019

Slow-cooked spicy lentil soup

»^ SERVES 4
»^ PREPARATION + COOKING 6 HOURS
30 MINUTES

½ cup dried red lentils
1 litre chicken stock
400g canned chopped tomatoes
2 bay leaves
3 cloves garlic, crushed
⅓ cup mild Indian curry paste
2 carrots, coarsely chopped
1 stalk celery, trimmed, thinly sliced

2 potatoes, coarsely chopped

Salt and black pepper

½ cup Greek yoghurt

½ cup finely chopped coriander

1 Rinse the lentils under cold water

until the water runs clear; drain.

2 Combine the lentils, stock,

tomatoes, bay leaves, garlic, curry

paste, carrot, celery and potatoes in

a 4.5-litre slow cooker. Cook, covered,

on low, for 6 hours. Season to taste.

3 Serve the soup topped with the

yoghurt and coriander.

PER SERVE

Energy 304kcal • Protein 13.7g

• Total Fat 8.8g • Saturated Fat 1.4g


• Carbohydrate 36g • Fibre 10g


• Sodium 1955mg • Sugar 12g

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