Bursting with flavour and nutrition, this simple soup is one of my favourites. Lentils and beans are powerhouses of nutrition, with iron, zinc and other minerals. Coconut milk is high in calcium,as are the tinned tomatoes. I could not resist adding some seasonal squash on top, full of carotenoids, and bringing that roasted sweetness.
Prep time 45min
Serves 6
500g red lentils
boiling water
3 tsp spice (tumeric, cardamom)
one tin of tomatoes
one tin of coconut milk
200g chopped kale
two tins of black or white beans
sliced squash, roasted in a drizzle of oil, salt and pepper (45minutes on top shelf of oven at 180-200 degrees)
Preheat oven 200 degrees, slice squash into wedges, place on baking tray, drizzle with oil and season with salt and pepper. Put lentils and cover with boiling water 2:1 in a large saucepan over a medium heat. Boil for 15 minutes until most lentils are cooked through. Stir in spice. Pour in tomatoes and coconut milk, stir well. Add kale, add beans, put lid on. Leave to simmer/steam greens for 20 minutes. Stir every ten minutes to ensure lentils are not sticking. Once greens are softened, soup is ready to serve. Take squash out of oven, slice each wedge and serve on top of soup.
Sarasvati Flow 