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Light, fresh and fabulous


Spiced lentil soup [v]



PER SERVING 241kcals, 7.4g fat (0.8g saturated), 11.4g protein, 26.7g carbs (9.6g sugars), 0.8g salt, 10.8g fibre

• 1 medium onion

• 1 medium carrot

• 2 tbsp extra-virgin olive oil

• 4 garlic cloves

• 1 tbsp garam masala

• 2 tbsp tomato purée

• 400g tin chopped tomatoes

• 2 x 400g tins green lentils

• 500ml vegetable or chicken stock

• 100g savoy cabbage or kale

• Natural yogurt to serve

1. Finely chop the onion and roughly chop the carrot. Heat the olive oil in a large saucepan over a medium heat. Add the onion and carrot and cook, stirring, for 3-4 minutes until softened.

2. Finely chop the garlic and add it to the pan with the garam masala and tomato purée, then cook, stirring, for 2-3 minutes until fragrant. Add the tomatoes, then rinse and drain the lentils and add them to the pan with the stock and 750ml water.

3. Bring to a simmer, then cook for 6-8 minutes for the flavours to infuse. Remove and discard any thick stalks from the cabbage/kale, then add the leaves to the soup and cook for a further 1-2 minutes, stirring, until wilted.

4. Remove from the heat and divide among soup bowls. Top with yogurt to serve.

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About delicious. Magazine

Ottolenghi is back! Find his new recipes in our October issue, along with the best things to eat this autumn including Hugh F-W’s cheesy gratin, Atul Kochhar's home cooking and easy one-pot meals. There’s also a Mexican chilli cook-off, proper bao buns and a foolproof beef wellington. On the sweet side, get stuck into John Whaite's rich chocolate cake, a frangipane crumble and our ultimate biscuit collection – better put the kettle on…