Red lentil & coconut soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100g red lentils
- 1 heaped tsp turmeric
- 1 tbsp coarsely grated ginger
- 2 garlic clovessliced
- 1l vegetable stock
- 400ml can coconut milk
- 2 leekswell washed and sliced
- 2 handfuls baby spinach(approx 50g/2oz)
Supercharged topping
- 2 limescut into wedge
Nutrition: per serving (3)
- kcal314
- fat19g
- saturates15g
- carbs22g
- sugars6g
- fibre6g
- protein10g
- salt0.7g
Method
step 1
Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
step 2
Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
step 3
Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.
