This hearty, plant-based soup with only 10 minutes of preparation time, is packed with fibre and deliciously balanced by the creaminess of Greek yogurt.
2 serves
10 m prep
45 m cook
2 teaspoons sunflower oil
1 small onion, finely chopped
3 teaspoons green curry paste
200g orange sweet potato, peeled, cut into 2cm pieces
½ cup dried green lentils
¾ cup reduced salt vegetable stock
½ cup chopped fresh coriander, plus extra to serve
¼ cup plain Greek yoghurt
2 slices wholegrain sourdough bread
Heat oil in a large saucepan over a medium heat. Add onion. Cook, stirring, for 4-5 minutes, until light golden.
Add curry paste. Cook, stirring, for 1 minute, until fragrant.
Add sweet potato and lentils. Cook, stirring, until coated with paste.
Stir in stock and 3 cups water. Bring to the boil. Reduce heat, cover and simmer for 30-35 minutes, until lentils are soft. Remove from heat. Stir in coriander.
Ladle soup into bowls. Top with yoghurt and extra coriander. Serve with toasted sourdough.
Last updated10 October 2024