Ingredients
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 4cm piece fresh ginger, finely grated
- 1 long green chilli, chopped
- 2 medium (250g) Wilcox carrots, chopped
- 2 medium (250g) parsnips, peeled, chopped
- 250g orange sweet potato, peeled, chopped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 cup dried red lentils, rinsed, drained
- 1 litre vegetable stock
- 1/3 cup plain Greek-style yoghurt
- 1/3 cup chopped fresh coriander leaves
- 1 lime, cut into wedges, to serve
Directions
- Step 1 Heat oil in a large saucepan over medium-high heat. Add onion, garlic, ginger, chilli, carrot, parsnip and potato. Cook, stirring occasionally, for 7 to 8 minutes or until onion softens.
- Step 2 Add coriander, cumin and lentils. Cook, stirring, for 1 minute or until fragrant. Add stock and 2 cups water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 15 to 20 minutes or until lentils and vegetables are tender. Remove from heat.
- Step 3 Using a stick blender, blend soup until almost smooth. Return to the boil over medium heat. Season with salt and pepper. Top with yoghurt and coriander. Serve with lime wedges.
Recipe courtesy of www.taste.com.au
Serving size 4