Coconut and Lentil Soup
with Baby Spinach and Buttery Naans
- Milk
- Cereals containing gluten
Layers of flavour from warming pasanda spices, garlic, vegetables and coconut milk make this a comforting and nourishing soup that's perfect for the colder months. Scoop up the lentils with the naan or dip it in your soup!
Ingredients
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
200 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
40 grams
Baby Spinach
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten)
40 grams
Mango Chutney
Not included in your delivery
200 milliliter(s)
Water for the Soup
10 grams
Butter
Utensils
Instructions
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).
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. Stir in the coconut milk, lentils, veg stock paste and water for the soup (see pantry for amount) until combined.
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.
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.
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.
Share the lentil soup between your bowls.
Serve with the buttery naans alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the delicious, creamy soup with warming spices, though some found it too spicy or sweet.
- Ease of prep: Quick and easy to make with minimal washing up, but some noted lentils needed longer cooking time.
- Suggestions: Consider adding chicken, tofu, or extra vegetables for a heartier meal; reduce spice if sensitive to heat.
- Portions: Some found it perfect for lunch but not filling enough for dinner; try serving with rice for a more substantial meal.
- Texture: For softer lentils, cook them longer than instructed; blend the soup if you prefer a smoother consistency.
