- 1 medium onion, finely chopped
- 2 fat cloves of garlic, fineley chopped or crushed
- 1 medium red chilli, finely sliced (optional)
- 2 tsp vegetable (rapeseed) oil
- 2 carrots, finely chopped (no need to peel)
- 100g red lentils
- 400g can chopped tomatoes
- 2 tbsp medium curry powder
- 1 tbsp yellow mustard seeds
- 1 litre vegetable stock (preferably reduced salt)
- 1 tbsp tomato puree
- 2 tbsp chopped coriander or parsley (fresh or frozen)
- To serve:
- 1 tbsp smooth mango chutney (optional)
- Wholemeal chapatis
This hearty soup will really make you look forward to lunchtime! The lentils not only fill you up but count towards your SixFix as well.
Heat the oil in a large saucepan over a medium heat. Add the onion and carrot, saute for 5 minutes. Turn the heat down then add the garlic & chilli. Fry for 1 minute. Then add the curry powder and mustard seeds and fry for a further 1 – 2 minutes until fragrant.
Stir in the lentils, tomatoes, stock and tomato puree. Season with black pepper. Bring to the boil and then simmer for 30 – 40 minutes until the lentils are very tender. Add the parsley or coriander and stir through.
Serve as is for a chunky soup or whiz half the soup with a hand blender for a smoother texture.
Stir in the mango chutney if using and serve with wholemeal chapatis.