Recipe

This delicious soup makes the perfect winter warmer.

Serves: 6 people   |   Prep time: 5 minutes   |   Cooking time: 45 minutes

Asian   |   Starter   |   Dairy Free   |   Vegetarian

  

Ingredients

• 2 x 240g (drained) tins Chickpeas
• 1 x 400g tin Full Fat Coconut Milk
• 250g pouch Lentils
• 1 large Red Onion
• 1 medium Carrot
• 3 Garlic Cloves
• 15g Fresh Coriander
• 100g Baby Spinach Leaves
• Juice of 1 Lime
• 1 tbsp Curry Powder
• 1 heaped tsp Paprika
• ½ tsp Chilli Flakes
• 2 Vegetable Stock Pots
• 100ml Water
• 45g Coconut
• Oil
• Sea Salt and White Pepper
• 1 small Red Chilli, sliced for serving

  

Method

1. Peel and finely chop the red onion, carrots and garlic and grate the ginger.
2. In a large pan, melt 40g coconut oil.
3. Add the onion and carrot and sauté on a low heat for a few minutes to soften.
4. Then add the garlic and ginger and cook a further 2 minutes.
5. Add the curry powder, chilli flakes and paprika and stir through.
6. Drain the chickpeas and keep back 60g and add the rest to the pan.
7. Then add the coconut milk, stock pots, lentils and water, season with salt and pepper and bring to the boil.
8. Chop the coriander and add to the pan and simmer for 30 minutes with the lid off, breaking down some of the chickpeas with the back of a wooden spoon as you cook, to thicken the soup.
9. Add the baby spinach and the lime juice and cook for another 5 minutes.
10. Fry the remaining chickpeas in the remaining coconut oil.
11. Spoon the soup into bowls, sprinkle over the chickpeas and garnish with a few slices of chilli and serve.