Spiced lentil and vegetable soup

The ingredient of Spiced lentil and vegetable soup

1. 2 teaspoons olive oil
2. 1 red onion, chopped
3. 2 garlic cloves, crushed
4. 2 celery stalks, chopped
5. 1 tablespoon mild Indian curry powder
6. 400g can diced tomatoes
7. 1 litre Massel vegetable liquid stock
8. 1/2 cup dried green lentils, washed, drained
9. 2 red capsicums, chopped
10. 2 (230g) small eggplants, chopped
11. Plain yoghurt, to serve
12. Coriander leaves, to serve

The instruction how to make Spiced lentil and vegetable soup

1. Heat oil in a large saucepan over high heat. Add onion, garlic and celery. Cook, stirring, for 5 minutes or until onion is soft. Add curry powder. Cook, stirring, for 1 minute or until fragrant.
2. Add tomato, stock, 2 cups cold water and lentils. Cover. Bring to the boil. Reduce heat to low. Simmer for 45 minutes. Add capsicum and eggplant. Simmer, covered, for 40 minutes or until vegetables and lentils are tender. Season with pepper. Serve soup with yoghurt and coriander.

Nutritions of Spiced lentil and vegetable soup

calories: 161.803 calories
fatContent: 4 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 17 grams carbohydrates
sugarContent: 8 grams sugar
fibreContent:
proteinContent: 9 grams protein
cholesterolContent:
sodiumContent: 1052.04 milligrams sodium