Name: Red lentil & coconut soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 100g red lentils; 1 heaped tsp turmeric; 1 tbsp coarsely grated ginger; 2 garlic cloves sliced; 1l vegetable stock; 400ml can coconut milk; 2 leeks well washed and sliced; 2 handfuls baby spinach (approx 50g/2oz); 2 limes cut into wedge

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Red lentil & coconut soup

Red lentil & coconut soup

Sara Buenfeld

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.5 out of 5.63 ratingsRate

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This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g red lentils
1 heaped tsp turmeric
1 tbsp coarsely grated ginger
2 garlic cloves

sliced
1l vegetable stock
400ml can coconut milk
2 leeks

well washed and sliced
2 handfuls baby spinach

(approx 50g/2oz)

Supercharged topping

2 limes

cut into wedge

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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.

RECIPE TIPS

NUTRITION NOTES

The active oils in garlic work like an antibiotic, so are helpful for treating infections. Coconut helps to balance gut bacteria as it contains a type of fat called lauric acid, which inhibits bacteria and viruses. Limes are rich in vitamin C and help the liver to detoxify the body - the skin and zest are particularly potent.

Recipe from Good Food magazine, October 2015

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A star rating of 4.5 out of 5.63 ratings

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