Spiced Red Lentil and Vegetable Soup

It's one of those cold, winter days - the kind of day that calls for soup. My dilemma is that I want to try something different however it must be vegetarian and it must be low in fat.

This one looked interesting and it was quite edible. I left it simmering for a while on the lowest possible heat until it reduced to a thick stew-like consistency. The dollop of yogurt and sprigs of coriander added to the taste.

Vegetarian Daughter said, "Yes, I'd eat it again." Husband quite liked it as it had a bit of 'heat' and youngest daughter thought it was too spicy. You can't win them all.

It's quick and definitely healthy.

Spiced red lentil & vegetable soup

2 teaspoons olive oil

1 carrot, roughly chopped

1 onion, roughly chopped

2 sticks celery, roughly chopped

1 clove garlic, crushed

1 tablespoon freshly grated ginger

1 cup dried red lentils

2 teaspoons garam masala

½ teaspoon chilli powder

1 x 400 g tin tomatoes

1 litre water

freshly ground black pepper

1/3 cup chopped coriander (cilantro)

1/3 cup chopped flat-leaf (Italian) parsley

1/3 cup low-fat natural yoghurt

Heat oil in a heavy-based saucepan over medium heat. Add carrot, onion and celery and cook for 5 minutes, or until vegetables are soft. Add garlic, ginger, lentils and spices and stir to combine. Add tomatoes and water and bring to boil. Reduce heat and simmer for 30 minutes, or until lentils are soft. Season with pepper and stir through coriander and parsley. Spoon into bowls and serve with a dollop of yoghurt.