Vegetarian

Black Bean and Lentil Soup

Name: Black Bean and Lentil Soup
Total time: 45 min
Yield: 1
Ingredients: 1 tsp coconut oil; 1 carrot, peeled and diced; 1 stick celery, finely chopped; ½ onion, peeled and diced; 20g curry paste; 65g dried green lentils; 400ml water; 100g tinned black beans, drained; 60g yoghurt, such as greek, natural, soya; 1 small bunch coriander, chopped

45 mins

Ingredients

1 serving

1 tsp coconut oil
1 carrot, peeled and diced
1 stick celery, finely chopped
½ onion, peeled and diced
20g curry paste
65g dried green lentils
400ml water
100g tinned black beans, drained
60g yoghurt, such as greek, natural, soya
1 small bunch coriander, chopped

Method

Heat the oil in a saucepan, add the carrot, celery and onion and fry gently for 5 minutes until soft. Add the curry paste, fry for a minute then stir in the lentils and water. Bring to the boil then reduce the heat to a gentle simmer and cover with a lid. Cook for 25-30 minutes or until the lentils are soft, adding an extra splash of water if needed, then stir in the beans.

Transfer half of the soup to a liquidiser, add the yoghurt and blend until smooth. Pour back into the pan with the remaining soup and warm through gently, taking care not to boil. Ladle into a warm soup bowl and top with the coriander.