Coconut, tomato and lentil soup | Women's Weekly Food
This hearty vegan soup is packed with flavour from lentils, fresh tomato, curry powder and coconut milk. Reduce the stock and turn it into a curry
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon coconut oil
- 1 small onion (80g), sliced thinly
- 2 teaspoons yellow mustard seeds
- 2 teaspoons curry powder
- 2 tablespoons tomato paste
- 1 cup (200g) red lentils
- 1 litre (4 cups) vegetable stock
- ½ cup (125ml) coconut milk, plus extra to drizzle
- 2 medium tomatoes (300g)
- fresh coriander (cilantro) leaves and lemon wedges, to serve
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