Curried coconut lentil soup with naan croutons

Stir up a plant-based dhal-inspired soup, topped with crunchy croutons made using cumin-spiced naan. It can be made ahead and frozen, ready for busy days

Prep:10 mins
Cook:40 mins

Serves 4
Easy

Nutrition per serving

kcal 534
fat 29g
saturates 16g
carbs 50g
sugars 0g
fibre 7g
protein 16g
salt 0.72g

Ingredients

2 tbsp sunflower oil
2 onions , finely sliced
4 garlic cloves , finely chopped
thumb-sized piece of ginger , finely chopped, plus a small piece, very thinly sliced, to serve
1 tbsp curry powder
2 tsp turmeric
1 tbsp tomato purée
150g red lentils
400ml can coconut milk
small handful of coriander leaves
1 green chilli , thinly sliced, to serve
1 plain naan
1 tbsp sunflower oil
¼ tsp cumin seeds

Method

Heat the oil in a large saucepan and cook the onions over a low heat for 10 mins until softened and golden – don’t season with salt at this stage. Add the garlic and ginger and cook for 30 seconds. Stir in all the spices and cook for another 2 mins until fragrant.
Squeeze in the tomato purée and stir for another minute before tipping in the lentils, coconut milk and 800ml water. Bring to a gentle boil, then lower the heat and simmer for 25-30 mins until the lentils are soft and the soup has thickened slightly. Season well with salt. Will keep chilled for four days or frozen for up to six months.
To make the naan croutons, heat the oven to 200C/180C fan/gas 6. Cut the naan into small cubes and toss with the oil, cumin seeds and ¼ tsp salt. Spread out on a baking tray and bake for 10-15 mins, turning once, until golden and crisp. Ladle the soup into bowls, scatter over the croutons and top with the coriander, ginger and chilli.