A recipe to spice up your diet

A chunky winter soup is like a meal in a bowl. Not only is it warming and delicious, but full of goodness and low in fat – perfect for countering Christmas over-indulgence. What's more, this comforting dish is quick and easy to prepare in about half an hour.

Simply sauté onion, leek, parsnip, carrot and garlic in a saucepan add curry paste, lentils and stock, and cook until lentils are tender. Stir in chunks of canned wild Alaska salmon and warm through.

For delicious, natural and environmentally sustainable salmon look for wild Alaska salmon on supermarket shelves. Alaska salmon are wild and grow to adulthood feeding on their natural foods in the cold clean waters of the North Pacific Ocean. It is this natural diet of crustaceans and other marine life that gives wild Alaska salmon its distinctive colour and flavour.

The independent Marine Stewardship Council (MSC) has recognised Alaska salmon as the first sustainable wild salmon fishery in the world. Thanks to years of careful management by the Alaska Department of Fish and Game (ADFG) wild salmon stocks in Alaska have been preserved due to escapement programmes implemented during the short harvest periods.

Processed immediately after harvest to preserve its delicious flavour, wild Alaska canned salmon is also low in cholesterol and high in protein, calcium, vitamins and Omega-3 oils. It’s great value for money too! Wild Alaska Salmon is stocked in most supermarkets, look for the words 'USA SALMON' or 'ALASKA SALMON USA' on the label or stamped on the lid of Your Favourite Brand of pink or red canned salmon.

Curried Wild Alaska Salmon and Puy Lentil Soup

Serves 4

1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
25g (1oz) butter
1 onion, chopped
1 leek, sliced
1 medium parsnip, chopped
1 large carrot, chopped
1 garlic clove, crushed
2 tbsp tikka masala curry paste
75g (3oz) puy lentils, rinsed
1.2 litres (2 pt) vegetable or chicken stock
Salt and freshly ground black pepper
1 tbsp coriander, chopped

- Drain the can of salmon, reserving the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks. Set aside

- Melt the butter in a large saucepan and gently fry the onion, leek, parsnip, carrot and garlic for two or three minutes, until softened. Add the curry paste and fry gently for a few seconds

- Stir in the lentils, stock and reserved salmon liquid, then bring up to the boil. Reduce the heat and simmer for about 20-25 minutes, partially covered, until the lentils and vegetables are tender

- Add the salmon chunks and coriander and stir them through gently. Season with a little salt and pepper if needed. Ladle the soup into warm bowls and serve at once

Cook’s tip: Use one or two tablespoons medium curry powder instead of the curry paste if you prefer.