Coconut-Curry Lentil Soup

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.

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

	INDIVIDUAL	SMALL
ENERGY	1106.7kj	3154.3kj
PROTEIN	13.5g	38.5g
FAT TOTAL	13.6g	38.8g
- SATURATED	10g	28.7g
CARBS	24.3g	69.3g
- SUGARS	7.2g	20.7g
SODIUM	565.2mg	1611mg

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

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.