Ingredients
- 2 teaspoons olive oil
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 2 celery stalks, chopped
- 1 tablespoon mild Indian curry powder
- 400g can diced tomatoes
- 1 litre Massel vegetable liquid stock
- 1/2 cup dried green lentils, washed, drained
- 2 red capsicums, chopped
- 2 (230g) small eggplants, chopped
- Plain yoghurt, to serve
- Coriander leaves, to serve
Method
- Step 1Heat oil in a large saucepan over high heat. Add onion, garlic and celery. Cook, stirring, for 5 minutes or until onion is soft. Add curry powder. Cook, stirring, for 1 minute or until fragrant.
- Step 2Add tomato, stock, 2 cups cold water and lentils. Cover. Bring to the boil. Reduce heat to low. Simmer for 45 minutes. Add capsicum and eggplant. Simmer, covered, for 40 minutes or until vegetables and lentils are tender. Season with pepper. Serve soup with yoghurt and coriander.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
677 kj
Energy
4g
Fat Total
1g
Saturated Fat
8g
Fibre
9g
Protein
1052.04mg
Sodium
8g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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