This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes
Prep:5 mins
Serves 4
100g red lentils1 heaped tsp turmeric1 tbsp coarsely grated ginger2 garlic cloves, sliced1l vegetable stock400ml can coconut milk2 leeks, well washed and sliced2 handfuls baby spinach (approx 50g/2oz)
STEP 1Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.STEP 2Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.STEP 3Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.
