High prebiotic diet recipe: Red lentil curry soup

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This recipe makes 4 X 340g serves.

Ingredients:

  • ¾ cup dry red lentils
  • 2/3 large leek bulb (white bit only) medium diced
  • ¾ medium green chilli (optional) finely chopped
  • 2 cloves garlic finely chopped
  • 1 ½ stalk curry leaves (optional but try to include) discard stems
  • 1 ¼ tsp salt
  • 1 ¼ tsp turmeric
  • 2 tsp curry powder (roasted, Sri Lankan if possible)
  • 1 ¾ tbsp. coconut milk powder (canned coconut cream can be used)
  • 1/8 savoy cabbage (medium diced)
  • 1L chicken stock (substitute with water for vegetarian)
  • ¼ bunch coriander leaves (roughly chopped)

To serve:

  • 1 spoonful per serve yoghurt (Greek yoghurt is the best)
  • 1 per serve naan bread (grilled or toasted)
  • 6 per serve cashews (roasted and chopped)
  • 1 sprig coriander for garnish

Method:

  • Place all ingredients into a pot and bring to the boil over a high heat while stirring
  • Reduce the heat and cook for about 20 minutes stirring occasionally – stir frequently
  • Add chopped coriander after the heat has been turned off

Serving advice:

  • Ladle into bowls
  • Place a spoonful of yoghurt in the center
  • Sprinkle with cashews and coriander leaves
  • Serve along with naan bread