Coconut, lentil and kale soup

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.

Coconut, lentil and kale soup

Coconut, lentil and kale soup

Ingredients

  • 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

Instructions

  1. Rinse the lentils well or soak for 10 minutes.
  2. Saute the chopped onion in a large saucepan in a little water for 5-10 mins.
  3. Then add the lentils and enough cold water to just cover.
  4. Boil for ten minutes, then add the remaining ingredients, except the kale and salt.
  5. Reduce the heat and simmer for 20-30 minutes or until the lentils are tender
  6. Add the kale at the last minute a stir through for a few minutes.
  7. Add the salt to taste.
  8. Blitz in food processer or have chunky.
  9. Serve immediately with warm flatbread, pita or naan
  10. Wheat free, gluten free (if you chose Tamari), dairy free and sugar free
https://www.lucyhyland.com/coconut-lentil-and-kale-soup/

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