Coconut-curry lentil soup
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.
LOW CARB OPTION: Spiced cauliflower 'rice' with peas.
Defrost fully before reheating gently in a saucepan or microwave-safe container, stirring occasionally, until piping hot, adding water if required.