Red lentil & coconut soup
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes
| Nutrient | Unit |
|---|---|
| kcal | 314 |
| fat | 19g |
| saturates | 15g |
| carbs | 22g |
| sugars | 6g |
| fibre | 6g |
| protein | 10g |
| salt | 0.7g |
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)
Supercharged topping
- 2 limes , cut into wedge
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.
Goes well with
Recipe from Good Food magazine, October 2015
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