Sweet potato & lentil soup

Ingredients

Instructions

1. Cook the lentils in boiling water for
   15 minutes. Fry the onion in the oil for
   8 minutes until softened and beginning to brown. Stir in the garlic, curry paste and cubed potatoes. Cook for
   5 minutes.
2. Drain the lentils. Add to the potatoes with the stock and simmer for
   12-15 minutes until the potatoes are fully cooked. Whizz in a food processor until smooth. Season to taste and heat through.
3. Stir the mint, if using, into the yogurt and season to taste. Ladle the soup into bowl and swirl in the yoghurt. Serve with warm bread.

Nutrition

BBC Good Food: Low-fat Feasts