- Dairy free
- Egg free
- Gluten free
- Lactose free
- Peanut free
- Nut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Served with pappadums, this lentil and vegetable soup is nourishing, warm and tasty.
- Serves6
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 1 tbs vegetable oil
- 1 brown onion, finely chopped
- 3 washed white potatoes, cut into 1.5cm pieces
- 1 tbs tikka masala curry paste
- 6 cups (1.5L) salt-reduced vegetable stock
- 1kg pkt frozen carrot, cauliflower and broccoli mix
- 400g can lentils, rinsed, drained
- 1/2 cup (125ml) coconut cream
- 1/4 cup chopped coriander
- Coconut cream, extra, to drizzle
- Coriander leaves, extra, to serve
- Mini pappadums, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Cook the onion and potato, stirring, for 3 mins or until onion starts to soften. Add the curry paste and cook, stirring, for 1 min or until aromatic. Stir in the stock. Cover and bring to the boil. Reduce heat to low and simmer for 10 mins or until the potato is tender. Add the frozen vegetables and half the lentils. Season. Simmer, covered, for 10 mins or until vegetables are tender.
Step 2
Use a slotted spoon to transfer 3 cups vegetables to a heatproof bowl. Use a stick blender to carefully blend remaining soup mixture in the pan until smooth. Stir in the coconut cream, coriander, reserved vegetables and remaining lentils until heated through.
Step 3
Ladle soup among bowls. Drizzle with extra coconut cream and top with extra coriander. Serve with pappadums.
Recipe tip
COOK. STORE. SAVE.
Use it up: Use the leftover tikka masala paste to make our One-Pan Chicken and Rice Tikka Masala.
Hearty lentil and vegetable soup with mini pappadums
- Serves6
- Cook time25 minutes
- Prep time5 minutes
Ingredients
- 1 tbs vegetable oil
- 1 brown onion, finely chopped
- 3 washed white potatoes, cut into 1.5cm pieces
- 1 tbs tikka masala curry paste
- 6 cups (1.5L) salt-reduced vegetable stock
- 1kg pkt frozen carrot, cauliflower and broccoli mix
- 400g can lentils, rinsed, drained
- 1/2 cup (125ml) coconut cream
- 1/4 cup chopped coriander
- Coconut cream, extra, to drizzle
- Coriander leaves, extra, to serve
- Mini pappadums, to serve
Description
Served with pappadums, this lentil and vegetable soup is nourishing, warm and tasty.
Method
Step 1
Heat the oil in a large saucepan over medium-high heat. Cook the onion and potato, stirring, for 3 mins or until onion starts to soften. Add the curry paste and cook, stirring, for 1 min or until aromatic. Stir in the stock. Cover and bring to the boil. Reduce heat to low and simmer for 10 mins or until the potato is tender. Add the frozen vegetables and half the lentils. Season. Simmer, covered, for 10 mins or until vegetables are tender.
Step 2
Use a slotted spoon to transfer 3 cups vegetables to a heatproof bowl. Use a stick blender to carefully blend remaining soup mixture in the pan until smooth. Stir in the coconut cream, coriander, reserved vegetables and remaining lentils until heated through.
Step 3
Ladle soup among bowls. Drizzle with extra coconut cream and top with extra coriander. Serve with pappadums.