Name: Curried lentil and coconut soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 18.40 gm vegetable oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 4cm piece fresh ginger, finely grated; 56.00 gm korma curry paste; 2.50 gm ground cumin; 1 tsp ground coriander; 250.00 ml red lentils, rinsed, drained; 400g can diced tomatoes; 270ml can coconut milk; 125.00 ml plain Greek-style yoghurt; 10.60 gm lime juice; 82.50 ml chopped fresh coriander leaves; 4 naan bread, warmed; 1 lime, cut into wedges, to serve

Curried lentil and coconut soup

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Cozy winter lentil soup - comforting and nourishing meal.

Ingredients:

18.40 gm vegetable oil
1 brown onion, finely chopped
4cm piece fresh ginger, finely grated
56.00 gm korma curry paste
2.50 gm ground cumin
1 tsp ground coriander
250.00 ml red lentils, rinsed, drained
400g can diced tomatoes
270ml can coconut milk
125.00 ml plain Greek-style yoghurt
10.60 gm lime juice
82.50 ml chopped fresh coriander leaves
4 naan bread, warmed
1 lime, cut into wedges, to serve

Instructions:

In a large saucepan over medium-high heat, sauté onion, garlic, and ginger in oil until the onion softens, about 5 minutes. Stir in korma curry paste, ground cumin, and ground coriander and cook for an additional minute until fragrant.
Combine lentils, diced tomatoes, coconut milk, and 1 liter of cold water in a pot and bring to a boil. Reduce heat to low and simmer uncovered for 20-25 minutes until lentils are tender.
Mix together yogurt, fresh lime juice, and half of the chopped coriander leaves in a bowl.
Serve the soup in bowls, drizzle with yogurt mixture, sprinkle with coriander leaves, and enjoy with naan and lime wedges.

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