Go to all recipes
Lentil & coconut soup with easy naan bread

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

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    23%
    1950kj 464kcal
  • Fat
    Med 20%
    14.3g
  • Saturates
    Low 18%
    3.7g
  • Sugar
    Low 7%
    6.5g
  • Salt
    Med 19%
    1.12g

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

Bring Co-op to your front door

Big Bag Option

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

  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.

Explore more recipes

Beans, grains and pulses

Easy recipe

Indian

You may also like