This hearty vegan soup is packed with flavour from lentils, fresh tomato, curry powder and coconut milk.
Save even more time and money and make a double batch of this comforting soup to freeze.
Turn this soup into a curry, by reducing the quantity of stock by 1 cup. You could also serve the soup topped with coarsely chopped smoked almonds or crushed pappadums.
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Ingredients
Method
1.Heat coconut oil in a medium saucepan over medium-high heat; cook onion, stirring, for 3 minutes or until soft. Add mustard seeds; stir for 4 minutes or until they start to pop. Add curry powder; cook, stirring, for 1 minute. Add tomato paste; cook, stirring, for a further 30 seconds.
2.Add lentils, vegetable stock and coconut milk; bring to the boil. Reduce heat to low; simmer, covered, for 10 minutes, stirring occasionally or until lentils are tender. Coarsely chop 1 fresh tomato; stir into soup until just heated through. Season to taste.
3.Ladle soup into bowls; drizzle with a little extra coconut milk, then top with remaining coarsely chopped fresh tomato and the coriander leaves. Serve with lemon wedges.
Soup can be frozen at the end of step 2. Freeze in airtight containers for up to 1 month.
Turn this soup into a curry, by reducing the quantity of stock by 1 cup. You could also serve the soup topped with coarsely chopped smoked almonds or crushed pappadums.
Note
