Quick Curried Coconut and Lentil Soup

Name: Quick Curried Coconut and Lentil Soup
Cook time: 25 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 x 400ml tin of reduced-fat coconut milk; 850ml homemade stock or water; 200g dried red lentils; 1 tbsp curry powder; pinch of chilli flakes (optional)

Serves 4

Cook: 25 mins

Dairy Free Gluten Free

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 x 400ml tin of reduced-fat coconut milk

850ml homemade stock or water

200g dried red lentils

1 tbsp curry powder

pinch of chilli flakes (optional)

Method

Step 1

Put the Ballymaloe 100 Recipe Sauce, reduced-fat coconut milk, water, dried lentils, curry powder and chilli flakes (if using) in a large saucepan and stir to combine.

Step 2

Bring to a boil, then reduce the heat to medium and simmer gently for 20 minutes, uncovered and stirring occasionally so the soup doesn't catch on the bottom of the pan, until the lentils are tender and have started to break down.

Step 3

Season to taste.

Chef's Tips

Divide among four bowls. Serve with lime wedges on the side (if using) to squeeze over for a final bit of zing.

Serving Suggestions & Notes

Make it smooth: You can leave the soup as it is if you like the texture, but you can also easily blend it until smooth with a hand blender.|Go to the Ballymaloe website for a homemade stock recipe!