I adore this soup and never realised that soy sauce with coconut milk would provide such a yummy result! If you are ever stuck with which legumes to use in a dish, lentils are great in that they don’t need soaking or pre cooking (handy!) and are equally as good as all other legumes in terms of healthy eating. Lentils are a great source of protein, fibre and powerful anti-oxidants.
- 150g/6oz puy lentils
- 1 litre/1½ pint water
- 1 onion, chopped
- 2 fat garlic cloves, chopped
- 2 tsp ground cumin
- 250ml/9fl oz canned coconut milk
- 2-3 tbsp dark soy sauce (Tamari is best)
- 4 small handfuls of Kale, about 50g/2oz
- sea salt
- freshly ground black pepper
- Rinse the lentils well or soak for 10 minutes.
- Saute the chopped onion in a large saucepan in a little water for 5-10 mins.
- Then add the lentils and enough cold water to just cover.
- Boil for ten minutes, then add the remaining ingredients, except the kale and salt.
- Reduce the heat and simmer for 20-30 minutes or until the lentils are tender
- Add the kale at the last minute a stir through for a few minutes.
- Add the salt to taste.
- Blitz in food processer or have chunky.
- Serve immediately with warm flatbread, pita or naan
- Wheat free, gluten free (if you chose Tamari), dairy free and sugar free