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