RED LEN­TIL, CO­CONUT & SPINACH SOUP

Prep 5mins Cook 20mins Serves 2

220 Triathlon Magazine - - TRAINING -

IN­GRE­DI­ENTS

2 tb­sps olive oil • 1 onion, finely sliced • 160g red lentils • 1cm fresh gin­ger, peeled and grated • 1 tsp ground turmeric • 500 ml veg­etable stock • 100g spinach leaves • 400 ml co­conut milk • 2 x gar­lic cloves, peeled and crushed • 1 tsp cumin seeds • Salt and freshly ground black pep­per • red chilli flakes • lime to serve

METHOD 1

Heat the oil in a saucepan and gen­tly fry the onion for 2mins. Add the gin­ger and turmeric and fry for 1min.

2

Rinse the lentils un­til the water runs clear. Tip into the saucepan, add the stock and bring to the boil. Stir, re­duce to a sim­mer, cover and cook for 15mins. Stir in the co­conut milk and sim­mer for a fur­ther 5mins.

3

Purée the soup in a blender un­til smooth and re­turn to pan. Stir in the spinach un­til it wilts.

4

Gen­tly fry the gar­lic, cumin seeds, and red chilli flakes in 1 tsp oil for 1min, stir­ring all the time. Stir into the soup. Sea­son and serve in warmed bowls with a wedge of lime to squeeze over.

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