Spicy Lentil & Coconut Soup
with cheddar topped naan
The quantities provided above are averages only.
Ingredients
1 pack(s)
Lentils
(May be present Cereals containing gluten)
1 sachet(s)
Vegetable Stock
1 pack(s)
Coconut Milk
1 unit(s)
Scallion
1 sachet(s)
Rogan Josh Curry Paste
60 grams
Baby Spinach
1 sachet(s)
Curry Powder
(Contains Mustard)
500 grams
Baby Potatoes
2 unit(s)
Naan
(Contains Wheat, Milk)
50 grams
Grated Cheese
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the baby potatoes (quarter larger potatoes).
Drain and rinse the lentils in a sieve.
Place a large pot over medium-high heat with a drizzle of oil.
Fry off the roganjosh paste and pop in the lentils, potatoes, half the curry powder, vegetable stock, 1/4 tsp salt, 1/2 tsp sugar and 400ml water (double all for 4p). Cover and let it boil for 12-18 mins, until the potatoes are fork tender.
In the last 5 mins of potato cooking time, mix the remaining curry powder with the cheese. Sprinkle onto the naan bread evenly. Drizzle over some oil onto the naans. Bake in the oven for 4-5 mins, until the cheese is melted.
Trim and thinly slice the scallion. As soon as the potatoes are cooked, stir through the spinach and allow to wilt, off the heat. Season to taste with salt and pepper.
Divide the soup between bowls and top with scallion. Cut each cheese naan into four triangles and serve alongside.
