Coconut Curried Lentil Soup
A wholesome and hearty soup, packed with lentils and a mild curry flavour.
Simply add water and a can of coconut milk for a low fat, vegan and gluten free filling soup.
This soup was awarded the “Readers Digest Editors Choice” at the 2020 Guild of Fine Food, Fine Food Show North in March 2020.
Ingredients: Red lentils, brown lentils, green lentils, curry powder (Coriander, turmeric, cumin, fenugreek, cardamon, chilli powder, black pepper and fennel), veg bouillon (Salt, Modified Maize Starch, Rapeseed Oil, Sugar, Tomato Powder, Natural Flavouring, Yeast Extract (Yeast
Extract, Salt, Acidity Regulator (Citric Acid)), Spinach Powder, Onion Powder, Spice Extract, Nutmeg,
Acidity Regulator: Citric Acid)), dried carrots, dried onion, paprika, cumin, turmeric.
How to make: Empty the packet into a pan add 2 pints of water and a 400ml can of coconut milk. Bring to the boil and turn down to a simmer, stirring regularly until the lentils have softened (around 45 minutes). Add more water as required. Season to taste.
Nutritional Information: per serving when based on 4 servings:
Energy 968kj and 229kcal, Fat 1g of which saturates 0g, Carbohydrates 39g of which sugar 3g, Fibre 12g, Protein 17g and Salt 1g