1 serve = 1 veg + 2 protein + 1 ½ fat Serves 6 Best Choice Recipe
Prep : 10 Mins | Cook : 30 Mins
Ingredients
400g red split lentils, raw weight
15ml (1 tbsp) olive oil
30ml (1 tbsp) curry powder
85ml (1/3 cup) tomato paste
1 can unsweetened light coconut milk
15ml (1 tbsp) freshly squeezed lime juice
1 fresh jalapeno or serrano chilli, finely chopped, including seeds
fresh coriander and lime wedges for serving
salt and pepper
Instructions:
Heat oil in a large pot and add the finely chopped onions, red pepper and jalapeno and cook until the onions become soft and translucent.
Add the garlic, ginger, spices and tomato paste and continue to cook for a further five minutes
Before adding the water, coconut milk, lentils and drained chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.
Simmer for 30 minutes, or until veggies are tender.
Serve the soup topped with sprinkling of fresh cilantro and some extra limes on the side
