Curried lentil soup with kale and almond topping
A winter warmer for 4 that’s vegan too, from Delicious Magazine
Ingredients
- 2 splashes vegetable oil
- 300g red lentils
- 3-4 tbsp korma curry paste
- 1.2 litres hot vegetable stock (check it’s vegan if necessary)
- 1 onion, cut into wedges
- 100g kale, shredded
- 2 garlic cloves, thinly sliced
- 40g blanched almonds, chopped
- 2 tbsp dried curry leaves (optional)
- 4 tbsp dairy-free unsweetened coconut yoghurt, 1 sliced red chilli and fresh coriander to serve
Method
Heat the oven to 200°C/180°C fan/gas 6. Put a splash of oil, the lentils, curry paste and stock in an ovenproof casserole with a lid and stir. Cover and cook in the oven for 40 minutes.
A few minutes before the soup is ready, heat another splash of oil in a frying pan over a medium-high heat and fry the onion, kale, garlic and almonds for 3-4 minutes until golden and a little charred. Stir in the curry leaves and cook for 1 minute.
Stir the soup, season and divide among 4 bowls. Top with the kale mixture, a drizzle of yoghurt and the chilli and coriander to serve.
Recipe courtesy of Delicious Magazine