Step 1

Spray a large saucepan with low calorie cooking spray, place over a medium heat and sauté the onions and peppers for 3-4 minutes, until they are beginning to soften.

Step 2

Add the garlic and curry powder, and cook for another minute, allowing the spices to become fragrant.

Step 3

Add the carrots, butternut squash and lentils to the pan, then stir in the stock, tomatoes and tomato puree.

Step 4

Bring the soup to the boil, then reduce the heat and simmer for 10 minutes.

Step 5

Add the rice and continue cooking for a further 20 minutes, until the vegetables are soft.

Step 6

At this point, you can blend the soup if you wish, but we prefer it chunkier, so take a fork or a masher and lightly crush some of the butternut squash. This will thicken the soup, while keeping a chunkier texture.

Step 7

Stir through the yogurt, lemon juice and coriander and serve in a warmed bowl.