We start the soup by toasting warm spices - cumin, coriander, turmeric and nutmeg - and frying them with a paste of garlic, ginger and onion.
We then add tomatoes, lentils, miso paste, coconut cream and water and simmer till the lentils have collapsed into a puree. Just before dishing up, we stir in chopped kale, just to wilt it, and a scattering of fresh coriander leaves and a squeeze of lemon to balance.
|PER 100G (RAW)||PER 330ml SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
SMALL: Defrost before reheating. Reheat gently in a saucepan or microwave, stirring occasionally, until piping hot, adding water if required.
INDIVIDUAL: Reheat in the microwave, from 2 minutes (from defrosted) to 4 minutes (from frozen), stir, then heat for a further 3 minutes, or until piping hot.
Defrost information: defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process.
Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.
LOW CARB OPTION: Spiced cauliflower 'rice' with peas.