Black Bean and Lentil Soup

Ingredients

Serves 1

1 tsp olive oil
1 carrot, peeled and diced
1 stick celery, finely chopped
1/2 onion, peeled and diced
20g curry paste
65g dried green lentils
400ml water
100g tinned black beans, drained
60g yoghurt, such as Greek, natural or soya
1 small bunch coriander, chopped

Method

Heat the oil in a saucepan, add the carrot, celery and onion and fry gently for 5 minutes until soft. Add the curry paste, fry for a minute then stir in the lentils and water. Bring to the boil then reduce the heat to a gentle simmer and cover with a lid. Cook for 25-30 minutes or until the lentils are soft, adding an extra splash of water if needed, then stir in the beans.

Transfer half of the soup to a liquidiser, add the yoghurt and blend until smooth. Pour back into the pan with the remaining soup and warm through gently, taking care not to boil. Ladle into a warm soup bowl and top with the coriander.