This delicious, warming soup is the perfect lunch to enjoy on a chilly winter’s day. Lentils are an excellent source of dietary fibre which means it’s a great option to keep you full for longer! This meal provides 359 calories and 17g protein but for extra protein add cooked chicken or tofu on top before serving.
Curried Lentil & Coconut Soup
Ingredients
Soup
- 2 carrots grated
- 2 sticks celery finely diced
- 1 tsp oil
- 100 g dried split red lentils
- 1 tsp curry powder
- 2 cups vegetable stock (salt reduced)
- 100 mls lite coconut milk
To serve
- 1 bunch coriander leaves picked
- 4 tbsp lite cottage cheese
- 2 slices wholemeal toast (optional)
Instructions
- Prep vegetables. Grate carrots and finely chop celery.
- Cook soup. Heat oil in a medium pot on medium heat. Add carrot and celery and cook for about 3 minutes, until soft. Add split red lentils, curry powder, a pinch of salt and veggie stock and bring to a simmer.
- Simmer for about 20 minutes, until lentils are tender. Stir through coconut milk and season to taste with salt and pepper.
- To finish, pick coriander leaves. Serve soup in bowls, with a dollop of cottage cheese and toast on the side. Sprinkle over coriander.
Notes
Tip: To boost the protein add 100g cooked chicken or tofu on top when serving
