Healthier Carrot & Lentil Soup

12 Ingredients

Number of servings

1 large brown onion, coarsely chopped
6 carrots, coarsely chopped
2 celery sticks, coarsely chopped
1/2 bunch coriander, leaves and stems separated, stems coarsely chopped
2teaspoons ground cumin
2teaspoons garam masala
2 cups salt-reduced vegetable stock
4 slices multigrain bread, toasted
1/3 cup shredded light tasty cheese
1 cup no-fat Greek-style yoghurt
840grams lentils no added salt, rinsed, drained
1tablespoons extra virgin olive oil

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Serve up a fragrant, warming healthier carrot and lentil soup. This easy, nutritionally approved recipe will bust weeknight dinner stress.

Method

Step 1 of 4

Heat oil in a large saucepan over medium heat. Add onion, carrot, celery, and coriander roots and stems. Cook, stirring occasionally, for 8 minutes or until vegetables soften. Add cumin and garam masala. Cook, stirring, for 2 minutes or until fragrant.

Step 2 of 4

Add stock and 2 cups water. Cover and bring to the boil. Reduce heat to low. Simmer, partially covered, for 20 minutes, or until carrot is tender when pierced with a fork. Remove from heat.

Step 3 of 4

Using a stick blender, blend mixture until smooth. Season with pepper.

Step 4 of 4

Using an oven grill. Place bread on a baking tray and sprinkle with cheese. Grill for 2-3 minutes, or until cheese is melted and golden. Stir in three-quarters of the lentils. Ladle soup among bowls. Top with a dollop of yoghurt, remaining lentils and coriander leaves. Season with pepper. Serve with cheese toast.