Perhaps this isn’t the prettiest soup in the world. With its murky green colour and slightly swampy appearance, it’s easy to underestimate it’s deliciousness. It has the slightly sweet taste of the lentils, blended with the creaminess of the coconut milk. The curry powder adds a slight kick that makes you want more and the coriander rounds it out nicely.
Low calorie, incredibly cheap and so so so easy to make. Even better? If you opt for vegetable stock cubes rather than chicken and leave off the blob of natural yogurt, it’s Vegan friendly! All in all a soup-er (see what I did there) success story.
500g red lentils
3 plump garlic cloves, diced.
4 carrots, chopped
2 large onions, chopped
2 litres boiling water
4 chicken or vegetable stock cubes (low salt if possible)
2 large celery sticks
2 1/2 tbsp Medium curry powder
400ml low fat coconut milk
Juice of 1 lime
Small handful of shreaded coriander leaves.
Natural yogurt to serve.
- Chop the vegetables roughly and throw them in a pan with everything but the; yogurt, lime juice, parsley and coconut milk.
- Boil until the carrots are soft (usually about 25mins)and then add in the coconut milk and stir.
- Take off the heat and allow to cool for 30 mins, then blend it until smooth. If it’s too thick then add in some more water until it reaches desired levels of thickness.
- Add in the chopped coriander, the natural yogurt and the lemon juice just as you serve.
- Most important of all; enjoy!
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