Serves
4
Serve
Prep
20
mins
Cooking
30
mins
Spicy Red Lentil Coconut Soup
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
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- 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