| 2 tbsp Olive Oil | |
| 1 Red Onion — Diced | |
| 1 Garlic Clove — Roughly Chopped | |
| 3 cm Fresh Ginger Root — Peeled and Chopped | |
| Bunch of Coriander — Leaves picked, Stalks reserved | |
| 1 tbsp Garam Masala | |
| 500g Carrots — Grated | |
| 175g Red Lentils | |
| 1.5 L Vegetable Stock | |
| 1 Red Chili — Deseeded, Finely Sliced | |
| **To Serve** | |
| 5 tbsp low-fat yoghurt | |
| 1 Lemon — Quartered |
| 1. | Place a large saucepan over a medium-high heat and add the oil. When hot, add the onion, garlic and ginger. |
| 2. | Finely chop the coriander stalks and add them to the pan. Sweat the ingredients for 5 minutes. |
| 3. | Sprinkle in the garam masala and cook for 30 seconds, stirring almost constantly, then add the grated carrots and stir well. |
| 4. | Add the lentils and stock and bring to the boil. Reduce the heat and simmer for about 35 minutes, or until all the ingredients are completely soft. |
| 5. | Roughly chop the coriander leaves, then serve the soup in warmed bowls, topped with a sprinkle of coriander and chilli and a good dollop of yoghurt, with a wedge of lemon on the side. |