This freeze-ahead Indian recipe is lunch in a bowl. Serve this soup with some warm grilled naan bread spread with a little garlic butter and cut into chunky fingers.
Serves 4
Takes 30 minutes to prepare. Freeze for up to 1 month, then defrost for 24 hours and reheat for 5 minutes
Per serving:
369kcals
16.1g fat (1.6g saturated)
18.3g protein
41.6g carbs
7.6g sugar
1.6g salt
1. Put the lentils into a medium saucepan and cover with 900ml of cold water. Bring to the boil, skimming off the scum as it rises to the surface, and leave to simmer for 10 minutes, until tender and just falling apart. Remove from the heat, cover and set aside.
2. Meanwhile, heat the oil in another pan, add the onion and fry gently for 15 minutes, until browned. Reduce the heat, add the garlic, ginger and chillies and fry for 2 minutes. Stir in the spices and 1/2 teaspoon black pepper and cook for a further 2 minutes.
3. Add the stock, the lentils and their liquid, canned tomatoes, cayenne pepper and season with salt to taste. Cover and simmer for just 5 minutes. Remove from the heat, cool slightly, then add the coconut cream. Blend, using a hand blender or in batches in a liquidiser, until the soup is almost smooth. Transfer to a rigid plastic container and leave to cool. Cover, label and freeze until required.
4. Remove the soup from the freezer. You can now either leave it to thaw in the fridge for 24 hours, then transfer it to a saucepan the next day, or remove from the freezer on the day, run the base of the plastic container briefly under warm water and transfer it to a saucepan while still frozen. Cover and leave over a low heat until thawed. Simmer for 5 minutes, then add the spinach and most of the coriander leaves and cook for a further minute. Using a hand blender, blend briefly until the spinach is just roughly chopped.
5. Ladle the soup into warmed bowls and garnish each with a spoonful of yogurt, the remaining coriander leaves and some finely chopped red chilli, if you like.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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