Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons coconut oil, melted
- 1teaspoons curry powder
- 1/2teaspoons ground coriander
- 1/2teaspoons ground cumin
- 2tablespoons ginger, peeled, grated
- 2 large onions, peeled and chopped
- 600grams carrots, peeled and chopped
- 120grams red lentils, rinsed
- 1.50L vegetable stock, hot, made with 2 stock cubes
- 1 2/3 cup coconut milk, reduced fat
- 1 lime, juiced
Nutrition per serving
2060kJ / 492Cal
2060 Kilojoules or 492 Calories
24% of daily energy intake*
Protein
12.3grams
Fat
28.5grams
Carbs
41.5grams
Sugars
20.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This curried lentil soup is a hearty and satisfying meal in a bowl.
Method
Step 1 of 3
Heat the oil in a large, deep pan on a medium heat and cook the ginger, onion, carrots and spices for 10 minutes, stirring all the time.
Step 2 of 3
Stir in the lentils, pour over the stock, bring to the boil and simmer for 30 minutes until the lentils begin to break down.
Step 3 of 3
Pour the mixture into a blender and blitz until smooth. Pour back in to the saucepan, stir in the coconut milk and lime juice, gently heat through and serve.
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