- Lentil & Coconut Soup.jpg (36.74 KiB) Viewed 151 times
Takes: 40 - 45 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 4cm piece fresh ginger, peeled and finely grated
- 2 tbsp korma curry paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 190g red lentils, rinsed and drained
- 400g can chopped tomatoes
- 300ml coconut milk
- 125g Greek-style yogurt
- 2 tsp fresh lime juice
- 2 tbsp freshly chopped coriander leaves
Method
1. Heat the oil in a large saucepan over a medium - high heat. Add the onion, garlic and ginger. Cook, stirring, for 5 minutes or until the onion softens. add the korma curry paste, ground cumin and ground coriander. Cook, stirring, for 1 minute or until fragrant.
2. Add the lentils, chopped tomatoes, coconut milk and 1l of water. Bring to the boil. Reduce the heat to low and simmer, uncovered, for 20 - 25 minutes or until the lentils are tender.
3. Meanwhile, combine the yogurt, lime juice and half of the coriander leaves in a bowl.
4. Ladle the soup into serving bowls. Spoon over the yogurt mixture and sprinkle with the remaining corander leaves. Serve with lime wedges and warm naan bread, if liked.
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