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Lentil & coconut soup with easy naan bread

Lentil & coconut soup with easy naan bread


This warming soup is packed with tasty veg and pulses

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1950kj 464kcal
  • Fat
    Med 20%
  • Saturates
    Low 18%
  • Sugar
    Low 7%
  • Salt
    Med 19%

% of adult’s reference intake | Carbohydrates per serving : 61g

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  • 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


  1. In a large saucepan, heat 1 tsp of the oil over a low heat
  2. Add the ginger paste and lentils and cook for 1-2 mins
  3. Stir in the kidney beans, carrots and chilli, if using
  4. Season with black pepper, then pour in the stock
  5. Bring to a simmer and cook for 15 mins
  6. Add 125ml of the coconut milk and reduce the heat until just simmering
  7. Cook for 5 mins, until the lentils are breaking up
  8. 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
  9. Mix to form a rough dough, then add the remaining oil and 50ml of the remaining coconut milk
  10. Knead until smooth and soft — about 5 mins
  11. Let the dough rest for 5 mins
  12. Divide the dough into four and roll very thinly into ovals, about 20cm long
  13. Cook, one at a time, in a dry pan over a high heat, for about 2 mins on each side, until bubbling and golden
  14. Stack the naan breads with kitchen paper to absorb any moisture
  15. 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
  16. Serve with naan breads for dipping.