Red lentil & coconut soup
- Preparation and cooking time
- Serves 4
This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes
- 2 limes , cut into wedge
- 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.