
Lentil & coconut soup with easy naan bread
https://www.coop.co.uk/recipes/lentil-and-coconut-soup-with-easy-naan-bread
This warming soup is packed with tasty veg and pulses
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 61g
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Ingredients
- 2½ tbsp rapeseed oil
- 1 tbsp Co-op ginger paste
- 100g Co-op dried red split lentils, rinsed
- 400g can Co-op Honest Value red kidney beans in water, drained and rinsed
- 2 x 300g cans Co-op Honest Value sliced carrots in water, drained
- ½ tsp chilli flakes, plus extra to garnish (optional)
- 1 litre vegetable stock, made with 2 reduced salt stock cubes
- 200ml can Co-op light coconut milk
- 100g Co-op self raising white flour
- 100g Co-op wholemeal bread flour
- 20g Co-op Honest Value roasted & salted peanuts, roughly chopped
- 1 tbsp chopped flat leaf parsley, to garnish
Method
- In a large saucepan, heat 1 tsp of the oil over a low heat
- Add the ginger paste and lentils and cook for 1-2 mins
- Stir in the kidney beans, carrots and chilli, if using
- Season with black pepper, then pour in the stock
- Bring to a simmer and cook for 15 mins
- Add 125ml of the coconut milk and reduce the heat until just simmering
- Cook for 5 mins, until the lentils are breaking up
- For the naan breads, put all the flour into a large mixing bowl, make a well in the centre and pour in 75ml warm water
- Mix to form a rough dough, then add the remaining oil and 50ml of the remaining coconut milk
- Knead until smooth and soft — about 5 mins
- Let the dough rest for 5 mins
- Divide the dough into four and roll very thinly into ovals, about 20cm long
- Cook, one at a time, in a dry pan over a high heat, for about 2 mins on each side, until bubbling and golden
- Stack the naan breads with kitchen paper to absorb any moisture
- To serve, divide the soup between bowls, stir through a drop of the remaining coconut milk, and sprinkle with the chopped peanuts, parsley and chilli, if using
- Serve with naan breads for dipping.