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Coconut-curry lentil soup

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Onion, garlic, ginger, tomato paste, ground cumin, ground coriander, turmeric, nutmeg, pepper, chilli, miso paste, coconut cream, tomatoes, red lentils, kale, salt, lemon juice, fresh coriander, rice bran oil, water. 

ALLERGENS

CONTAINS:
Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 INDIVIDUALSMALL
ENERGY1229.7kj3513.4kj
PROTEIN13.5g

38.5g

FAT TOTAL13.6g38.8g
- SATURATED10g28.7g
CARBS24.2g69.2g
- SUGARS7.2g20.6g
SODIUM

563.8mg

1610.8mg

SIZES

Individual:
Serves one adult
Small:
Serves two to three adults

GOES WITH

Serve as a soup, with warm pita, turkish or sourdough bread, or over rice as a main course. Finish with fresh coriander and a squeeze of lime.

LOW CARB OPTION: Spiced cauliflower 'rice' with peas.

PREP, COOK AND SERVE

Frozen product. Once defrosted, reheat and consume within 48 hours. 

Defrost fully before reheating gently in a saucepan or microwave-safe container, stirring occasionally, until piping hot,  adding water if required.
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