Probably more of a vegetable curry stew than a soup, but thinking of it as a soup helped me not miss the rice that probably would have gone very nicely with it. Another low calorie recipe, this one comes in at 180 calories per portion. We had ours with half a homemade naan instead of rice.
Once everything is chopped, this is a really quick recipe. It’s a great one to make the night before and take it with you to work the next day in a thermos, if you are organised enough for that kind of thing.
This is another recipe you can add other vegetables to depending on what you have. You could also add potatoes, chickpeas or chicken. For a more indulgent dish stir in some creme fraiche or sour cream right at the end.
This recipe serves 2 with a big, hearty bowl of soup each.
- Prep Time : 10 minutes
- Cook Time : 35 minutes
- 3 small tomatoes - finely chopped
- 1 medium carrot - finely chopped
- 1 onion - finely chopped
- 2 cloves garlic - finely chopped
- 1 red chilli - finely chopped
- 1/2 butternut squash - peeled and cut into 1 inch chunks
- 1/3 cup red lentils
- 1/3 cup puy lentils
- 2 handfuls spinach
- 2 tablespoons curry powder
- 700ml chicken stock
- 1 teaspoon coriander seeds - crushed
- 1 tablespoon mango chutney
- 2 tablespoons fresh coriander (optional)
- salt and pepper - to taste
1. Put a large saucepan on a medium heat. Spray with oil. Add the onion, carrot, garlic, coriander seeds and chilli and cook for around 10 minutes until the onion is soft.
2. Add the curry powder and squash and cook for a further 2 minutes.
3. Add the tomato and stock, put the lid on the saucepan and simmer for 1o minutes.
4. Add the lentils and continue cooking for another 20-25 minutes until the lentils are tender. Stir in the mango chutney
5. Add the spinach and place the lid back on the saucepan for a couple of minutes until the spinach has wilted. Stir it into the soup. Season with some salt and pepper if required.
6. Stir with some fresh coriander on top, if using, and a drizzle of mango chutney over the top.