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Serves
4
Serve
Prep
20
mins
Cooking
30
mins
Find a recipe

Spicy Red Lentil Coconut Soup

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Directions
Step 1

In a food processor, mince garlic, tomato paste, coconut, curry powder, cumin, mustard and coriander seeds to make a paste.

Step 2

Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add paste and cook for a minute.

Step 3

Stir in stock, tomato and barley. Cover and bring to the boil. Reduce heat to low and simmer for 20 minutes.

Step 4

Add red lentils and simmer covered for 25 minutes or until the barley is tender. Add water if soup appears too thick or to achieve desired consistency.

Step 5

Stir in coconut cream, divide between bowls and top with coriander.

Ingredients

  • 4 cloves garlic
  • 2 tbs tomato paste
  • 4 tsp McKenzie's Fine Desiccated Coconut
  • 4 tbs Clive Of India Authentic Curry Powder
  • 2 tsp cumin seeds
  • 2 tsp mustard seeds
  • 2 tsp coriander seeds
  • 2 tbs canola oil
  • 2 brown onions, chopped
  • 2 litre vegetable stock
  • 800g diced tomatoes (canned)
  • 1 2/3 cups McKenzie's Red Lentils
  • 1/2 cup McKenzie's Pearl Barley
  • 160ml reduced fat coconut milk
  • 1 cup fresh coriander leaves, chopped
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Related Products


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McKenzie’s Fine Desiccated Coconut ads texture and a nutty flavour to your baking.

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