This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes
Ingredients
- 100g red lentils
- 1 heaped tsp turmeric
- 1 tbsp coarsely grated ginger
- 2 garlic cloves, sliced
- 1l vegetable stock
- 400ml can coconut milk
- 2 leeks, well washed and sliced
- 2 handfuls baby spinach (approx 50g/2oz)
Supercharged topping
- 2 limes, cut into wedge
Method
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Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
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Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
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Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.