Vegetable and red lentil soup
Heart-healthy and fast-to-make vegetable and red lentil soup from Women's Weekly Food. Perfect for a quick meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Ladle
- Mixing bowl
Ingredients
- 1 tablespoon curry paste
- 400 grams canned diced tomatoes
- 1 1/2 cup (375ml) chicken stock
- 1 carrot (70g), chopped finely
- 1 stalk celery (150g), trimmed, chopped finely
- 1 potato (120g), chopped finely
- 1 zucchini (90g), chopped finely
- 1/3 cup (65g) dried red lentils
- 1/4 cup (30g) frozen peas
- 2 tablespoons low-fat plain yoghurt
- 2 tablespoons coarsely chopped fresh coriander leaves (cilantro)
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