Today we are serving vegetarian soup. We get all the proteins and spices and beta carotene, so all the goodness in one delicious bowl of soup. Red lentils do not need pre-soaking, can be tossed straight into the pot and cooked along with the vegetables. I love using fresh herbs too - coriander contains antioxidants and is a rich source of minerals and vitamins...

Serves 4

  • 1 onion
  • 2 garlic cloves
  • 150g dry red lentils
  • 4 medium potatoes
  • 3 carrots
  • 2 tsp curry  powder
  • 1l vegetable stock
  • salt, pepper
  • 150 ml low-fat yoghurt
  • few leaves fresh coriander

In a large saucepan, heat oil over medium-high heat. Chop the onion, peel and cut into chunks potatoes, peel and chop carrots. Sauté the onion and crushed garlic for about 5 minutes, until the onion is soft. Add the lentils, curry powder, coriander, stock and salt. Bring to a boil, then turn the heat down, cover and simmer for 30 minutes, until the vegetables are very tender. Add yoghurt, and use a handheld blender to purée the soup  in the pot. Taste and adjust seasoning, if needed. Serve hot, decorated with coriander leaves, carrot sticks, lentils and freshly ground black pepper.