Curried, tomato & lentil soup

Vegan
Total
40m
Prep
15m
Chill
0m
Cook
25m
A Carbon Rating

Nutrition per serving

  • 303

    Calories

  • 5.5g

    Fiber

  • 6.7g

    Protein

  • 18g

    Carbs

  • 22.7g

    Fats

  • 7.5g

    Sugar

Ingredients

4

Instructions

  1. 1

    Heat a stock pot on high heat, once hot add the olive oil along with onion – cook for ~5 mins

  2. 2

    Add the curry powder, chilli flakes, garlic and ginger – cook for ~2 mins

  3. 3

    Add the lentils, chopped tomatoes, coriander, hot water, salt and pepper

  4. 4

    Pour the coconut milk into a bowl and mix until smooth, then add to the stock pot with the soup – simmer for 25 mins until cooked – stirring often

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