Hearty Lentil Soup

(Serves 6)

• 1 large potato, diced
• 2 carrots, sliced
• 1 large onion, chopped
• 2 celery onion, chopped
• 25 g/1 oz/2 tbsp low-fat spread
• 100 g/4 oz 2/3 cup split red lentils
• 1 litre / 1 ¾ pts / 4 ¼ cups ham stock, made with 2 stock cubes
• 1 bouquet garni sachet
• 10 ml/2 tsp curry powder
• Salt and freshly ground black pepper
• 150 ml ¼ pt 2/3 cup skimmed milk
• A few grains of artificial sweetener (optional)
• Chopped coriander (cilantro)
• Leaves

Fry (sauté) the potato, carrots, onion and celery in the low-fat spread in a large saucepan for 2 minutes, stirring. Add the remaining ingredients except the milk, sweetener and coriander leaves. Bring to the coil, reduce the heat, part-cover and simmer for 30-40 minutes or until the lentils and vegetables are completely. Soft. Discard the bouquet garni. Puree the soup in a blender or food processor and return to the pan. Stir in the milk. Taste and re-season if necessary, adding a few grains of sweetener, if liked. Ladle into warmed bowls and serve garnished with chopped coriander.