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Coconut and Lentil Soup

Coconut and Lentil Soup

Coconut and Lentil Soup

with Baby Spinach and Buttery Naans

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Layers of flavour from warming pasanda spices, garlic, vegetables and coconut milk make this a comforting and nourishing soup that's perfect for autumn. Scoop up the lentils with the naan or dip it in your soup!

Tags:

Veggie

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

1 unit(s)

Medium Tomato

1 carton(s)

Lentils

½ unit(s)

Lime

1 sachet(s)

Pasanda Style Seasoning

180 milliliter(s)

Coconut Milk

15 grams

Vegetable Stock Paste

40 grams

Baby Spinach

40 grams

Mango Chutney

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

Not included in your delivery

200 milliliter(s)

Water for the Soup

10 grams

Butter

Nutritional information

Energy (kJ)3330 kJ

Energy (kcal)796 kcal

Fat31.1 g

of which saturates17.6 g

Carbohydrate102.2 g

of which sugars21.1 g

Dietary Fibre13.1 g

Protein25.7 g

Salt4.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Sieve

•Garlic Press

•Large Saucepan

•Baking Tray

Instructions

Get Prepped

1

If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Cut the tomato into 2cm chunks. Drain and rinse the lentils in a sieve.

Zest and halve the lime (see ingredients for amount).

Build the Flavour

2

Heat a drizzle of oil in a large saucepan on medium heat. Once hot, fry the onion and cook, stirring frequently, until softened, 5-6 mins.

Add the pasanda style seasoning, lime zest and garlic. Stir-fry for 1 min more. Stir in the coconut milk, lentils, veg stock paste and water for the soup (see pantry for amount) until combined.

Simmer your Soup

3

Bring the soup to the boil, then reduce the heat to low and simmer until slightly thickened, 6-8 mins.

Once thickened, stir through the tomato chunks and spinach a handful at a time until wilted and piping hot, 1-2 mins.

Warm the Naans

4

Once the veg has been added to the soup, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

When toasted, generously spread the butter (see pantry for amount) over the naans.

Season to Taste

5

Once the soup has thickened slightly, stir through the mango chutney and a squeeze of lime juice.

Season to taste with salt, pepper and more lime juice if needed. Remove from the heat.

Serve

6

Share the lentil soup between your bowls.

Serve with the buttery naans alongside.

Enjoy!

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