Vegetarian
Black Bean and Lentil Soup
45 mins
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
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.
Tips
A tikka or masala curry paste works best here.