About this recipe:A warming, chunky soup is given an Eastern touch with a kick of curry and the sweetness of coconut. Serve with mini naan breads or parathas on the side. Delicious!
2 tbsp sunflower oil
1 onion, chopped
1 garlic clove, crushed
1 celery stick, chopped
1 carrot, peeled and chopped
1 tbsp medium Madras curry paste
100g red split lentils
3 plum tomatoes, fresh or canned, chopped
550ml vegetable stock, made with stock cubes
4 tbsp coconut cream
4 tbsp plain low-fat yoghurt
2 tbsp roughly chopped fresh coriander
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:30min › Ready in:55min
Heat the oil in a large pan and fry the onion, garlic, celery and carrot over a medium heat, stirring occasionally, for about 5 minutes.
Stir in the curry paste and cook for 1 minute, then add the lentils, tomatoes and stock. Season and bring to the boil.
Reduce the heat and simmer gently for about 15 minutes or until the lentils and vegetables are tender. Stir in the coconut cream. Ladle into bowls and serve each with a drizzle of yoghurt and scattered with chopped fresh coriander.
For a Moroccan flavour, replace the curry paste with 2-3 tsp harissa paste, and serve the soup with flatbreads.
…speed it up
Instead of the dried red lentils, use a 400g can brown, green or Puy lentils, rinsed and drained. Simmer the vegetables, tomatoes and stock for about 5 minutes at step 3, then add the canned lentils and heat through for 2 minutes before adding the coconut cream.