01
Oct
2015
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Coconut lime dahl soup (High Fibre)

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Makes 4 serves, approximately 10-11 grams of fibre per serve

*Vegan and vegetarian friendly

Ingredients
  • 1.5 cups of dry split red lentils (soak for an hour in boiling water before use and rinse) weight approximately 300- 400gms
  • 4 cups chicken (or vegetable) low sodium stock
  • 1 tablespoon coconut or olive oil
  • ½ cup of shredded coconut
  • 1 chopped brown onion
  • 2 teaspoons of finely diced lemongrass bulb (the white bit)
  • 2 peeled crushed garlic cloves
  • 1 teaspoon of fresh grated ginger
  • 1 lime
  • 2 tablespoons tomato paste
  • ½ teaspoon chilli flakes
  • 2 tablespoons mild curry powder
  • 400mls of coconut milk
  • 400grams of diced tomatoes
  • 1 packed cup of chopped kale/baby spinach
  • Salt and pepper to taste
Decoration
  • 1 cup of loosely chopped coriander
  • 4 tablespoons of plain yoghurt of your choice
  • Cut lime into quarters
Method
  1. Get a heavy bottomed deep frypan add oil of your choice and heat gently on a low heat, add the garlic, ginger and onion for 2-3 three minutes
  2. Stir in the tomato paste, chilli and curry powder
  3. Gently add stock, diced tomatoes, pre-soaked lentils and coconut milk and bring to a gentle boil, reduce heat and simmer with the lid on
  4. Cook until the lentils are soft and mushy add salt and pepper to taste
  5. Just before serving add Kale and stir through
  6. Finish with a topping of coriander sprinkles and a tablespoon of yoghurt
  7. serve with a slice of lime to squeeze on top
  8. Serve with heated premade nan bread