PocketAthleteJoin the waitlistCurried lentil & potato soup
- Calories
- 832
- Protein
- 31g
- Carbs
- 112g
- Fat
- 29g
Lunch · about 30 minutes · one serving
What you need
- ·90g red lentils
- ·200g white potatoes
- ·120g carrots
- ·80g coconut milk
- ·20g curry paste
- ·80g onions
- ·6g stock cubes
- ·10g olive oil
Method
- 1Onion and diced carrot in the oil, 8 minutes, lid on so they sweat rather than colour.
- 2Curry paste in for a minute — it should smell like a curry house before any liquid goes near it.
- 3Lentils, cubed potato, stock and a litre of water. Simmer 20 minutes.
- 4Blitz about half of it and leave the rest in pieces, then the coconut milk stirred through off the heat.
- 5Taste for salt and add more lemon or vinegar than feels right. Lentil soup is flat without acid.
Freezes in portions and reheats from frozen. Blitzing only half is what stops it tasting like baby food.
Worth knowing: Freezes in portions and reheats from frozen. Blitzing only half is what stops it tasting like baby food.
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