With a hint of curry, this tasty soup is a super-quick option.

• Feeds 4
• Ready in 15 minutes

Ingredients

• 300g leftover potato and carrot curry
• 1 vegetable stock cube (from your storecupboard)
• 300g leftover cooked lentils
• 1 tbsp vegetable oil (from your storecupboard)
• 1 carrot, peeled into ribbons with a veg peeler
• Pinch of curry powder
• Chopped coriander, to garnish (optional)

Method

1. Put the leftover curry into a blender with 200ml cold water and blitz until smooth
2. Tip into a saucepan with an additional 500ml water and crumble over the stock cube
3. Season with black pepper and bring to a simmer
4. Add the lentils, reduce the heat and cook for 5 mins
5. While the soup is cooking, heat the oil in a small nonstick frying pan and cook the carrot ribbons a few at a time over a high heat, for 1-2 mins, until golden at the edges
6. Drain on kitchen paper
7. While still hot, toss with a pinch of curry powder
8. Divide the soup between bowls and top with the crispy carrot
9. Serve garnished with chopped coriander, if you like

Each serving contains

• Energy 8% 715kj 170kcal
• Fat Low 6% 4.4g
• Saturates Low 3% 0.5g
• Sugar Low 4% 3.6g
• Salt Med 11% 0.66g

% of adult’s reference intake | Carbohydrates per serving : 25