Vegan red lentil and coconut soup with toasted seeds
A velvety, mildly spiced red lentil soup enriched with coconut milk and topped with crunchy toasted seeds.
- Time35 min
- LevelEasy
- Costabout £0.85 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm half the oil in a large pan and soften the onion for 6 minutes. Add the garlic and spices for 1 minute.
6 min - 2
Add the lentils and stock. Bring to the boil, then simmer for 20 minutes until the lentils collapse.
20 min - 3
Pour in the coconut milk and blend until smooth with a stick blender. Heat gently for 3 minutes.
3 min - 4
Toast the seeds in a dry frying pan for 2 minutes until they pop and smell nutty.
2 min - 5
Stir the lemon juice into the soup and season. Ladle into bowls, drizzle with the remaining oil and top with the seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.