Serve up our healthy corn, coconut & lentil chowder for lunch. Lentils, onions and sweetcorn give this dish valuable fibre for a healthy digestive system
Prep:10 mins
Serves 6
1 tbsp rapeseed oil2 onions, chopped (320g)4 garlic cloves, chopped2 red chillies, deseeded and chopped2 tbsp medium curry powder2 tsp cumin seeds2 tsp ground turmeric250g red lentils2l vegetable stock, made with 3 tsp bouillon powder600g frozen sweetcorn600g potatoes, cut into small cubes280g coconut yogurt10g coriander, chopped
STEP 1Heat the oil in a large pan over a medium heat and fry the onions for 8 mins, stirring often until softened. Stir in the garlic, chillies, curry powder, cumin seeds, turmeric and lentils, and cook for a few minutes more, still stirring. Pour in the stock and sweetcorn. Bring to the boil, then cover, reduce the heat and simmer for 15-20 mins, or until the lentils are tender.STEP 2Remove from the heat and briefly blitz the soup using a hand blender – you don’t want it to be completely smooth. Add the potatoes, then cover and return to a medium heat for 10-15 mins more, or until the potatoes are tender. Remove from the heat and stir in the yogurt and coriander.STEP 3Serve two bowlfuls straightaway. Leave the rest of the soup to cool completely, then keep chilled for up to four days. Reheat in a pan over a low heat until piping hot.This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.
