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Curried Lentil & BNS Soup (Core)

CORE Curried Lentil and BNS Soup

Serves: 4


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 teaspoons Korma curry powder
  • 200g dried red lentils
  • 1.75kg butternut squash, peeled, seeds removed, and chopped
  • 5 cups vegetable stock
  • natural low fat yoghurt, to serve

Heat oil, add onion and garlic and cook for 2 to 3 minutes until soft.
Stir in curry powder and cook, stirring, for 30 seconds.
Add lentils, BNS, and stock.
Bring to the boil, reduce heat and simmer for about 20 minutes until pumpkin is just tender.

Stir in 1 tablespoon of natural yoghurt per serving
Blend until smooth

2 1/2 points per serving.Plus 1/2 per tablespoon of low fat yoghurt if using.
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