100g peeled and cubed potato
200g cooked (or tinned) red lentils
250ml veggie stock (you can use more if you find the soup too thick)
150g tomato and onion mix
5ml mild curry powder
Salt and pepper to taste
Fresh coriander to serve
Cook potato in veggie stock until soft – but not mushy (about 20 min). Add rest of ingredients, lower heat to slow simmer for about 15 min.
Liquidise (if preferred) and serve with fresh coriander.
Serves 1 – 1 CC, 2 Prot, 1.5 Veg