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.
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.
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.
| INDIVIDUAL | SMALL | |
| ENERGY | 1229.7kj | 3513.4kj |
| PROTEIN | 13.5g | 38.5g |
| FAT TOTAL | 13.6g | 38.8g |
| - SATURATED | 10g | 28.7g |
| CARBS | 24.2g | 69.2g |
| - SUGARS | 7.2g | 20.6g |
| SODIUM | 563.8mg | 1610.8mg |
Small:
Serves two to three adults
Large:
Serves four adults
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.
LOW CARB OPTION: Spiced cauliflower 'rice' with peas.
Frozen product. Defrost in refrigerator. 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.
Defrost fully before reheating gently in a saucepan or microwave-safe container, stirring occasionally, until piping hot, adding water if required.
