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May 8, 18

Curried lentil & coconut soup

Curried lentil & coconut soup
 

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 4cm piece fresh ginger, finely grated
  • 2 tablespoons korma curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cup red lentils, rinsed & drained
  • 400g can diced tomatoes
  • 270ml can coconut milk
  • 1⁄2 cup plain Greek-style yoghurt
  • 2 teaspoons lime juice
  • 1/3 cup chopped fresh coriander leaves
  • 4 naan bread, warmed
  • 1 lime, cut into wedges, to serve

METHOD

  • Step 1 Heat oil in a large saucepan over medium-high heat. Add onion, garlic and ginger. Cook, stirring,      for 5 minutes or until onion softens. Add the korma curry paste, ground cumin and ground coriander. Cook, stirring, for 1 minute or until fragrant.

    Step 2 Add lentils, diced tomatoes, coconut milk and 1 litre cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 25 minutes or until lentils are tender.
     
    Step 3 Meanwhile, combine yoghurt, lime juice and 1/2 the coriander leaves in a bowl.
     
    Step 4 Ladle soup into serving bowls. Drizzle with yoghurt mixture and sprinkle with remaining coriander leaves. Serve with naan and lime wedges.
TAGS #Fitness #health #healthyeating #receipes #recipes

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