Curried coconut lentil soup with naan croutons
Serves 4
Easy
Prep:
Cook:
Stir up a plant-based dhal-inspired soup, topped with crunchy croutons made using cumin-spiced naan. It can be made ahead and frozen, ready for busy days
Skip to ingredients
Units:
- 2 tbsp sunflower oil
- 2 onionsfinely sliced
- 4 garlic clovesfinely chopped
- thumb-sized piece of gingerfinely chopped, plus a small piece, very thinly sliced, to serve
- 1 tbsp curry powder
- 2 tsp turmeric
- 1 tbsp tomato purée
- 150g red lentils
- 400ml can coconut milk
- small handful of coriander leaves
- 1 green chillithinly sliced, to serve
For the croutons
- 1 plain naan
- 1 tbsp sunflower oil
- ¼ tsp cumin seeds
Nutrition: Per serving
- kcal534
- fat29g
- saturates16g
- carbs50g
- sugars9g
- fibre7ghigh
- protein16g
- salt0.72g
Method
step 1
Heat the oil in a large saucepan and cook the onions over a low heat for 10 mins until softened and golden – don’t season with salt at this stage. Add the garlic and ginger and cook for 30 seconds. Stir in all the spices and cook for another 2 mins until fragrant.
step 2
Squeeze in the tomato purée and stir for another minute before tipping in the lentils, coconut milk and 800ml water. Bring to a gentle boil, then lower the heat and simmer for 25-30 mins until the lentils are soft and the soup has thickened slightly. Season well with salt. Will keep chilled for four days or frozen for up to six months.
step 3
To make the naan croutons, heat the oven to 200C/180C fan/gas 6. Cut the naan into small cubes and toss with the oil, cumin seeds and ¼ tsp salt. Spread out on a baking tray and bake for 10-15 mins, turning once, until golden and crisp. Ladle the soup into bowls, scatter over the croutons and top with the coriander, ginger and chilli.
