Hearty Vegetable And Lentil Soup

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From the australian women's weekly july issue featuring diabetic recipes. times are estimates. suitable for freezing. per serve - 1360kj, 16g protein, 6g fat (1g saturated), 45g carbohydrate, 12g fibre, 500mg sodium and low gi

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Steps

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Heat oil in a large saucepan , cook onions , garlic , celery , carrots , parsnip and kumara for about 10 minutes or until vegetables start to soften.

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Add curry paste and cook until fragrant.

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Add stock , the water and lentils , bring to the boil.

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Reduce heat , simmer for about 25 minutes or until vegetables and lentils are soft.

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Coriander yoghurt - meanwhile blend half the yogurt with the coriander until smooth.

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Stir in remaining yogurt.

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Refrigerate until required.

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Blend or process soup in batches until smooth.

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Return soup to a clean pan , stir in extra boiling water and bring to the boil.

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Ladle soup into serving bowls , top with coriander yoghurt and a little freshly ground black pepper , if desired.

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Serve with toasted bread cut into six servings.

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Ingredients

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olive oil, brown onions, garlic cloves, celery, carrots, parsnips, kumara, curry paste, vegetable stock, water, red lentil, boiling water, bread, low-fat yogurt, fresh coriander