Dairy-free lunch recipe for 6 people, takes only 25 mins; recipe has olive oil, butternut squash, carrot, curry powder, red lentil, vegetable stock, coconut milk and naan bread.
Curried squash, lentil & coconut soup
Course: Dairy-free lunch
Servings
6
servings
Prep time
10 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Vegetable Stock: 700ml low-sodium vegetable stock
- Carrot: 200g carrot, diced
- Curry Powder: 1 tbsp curry powder containing turmeric
- Red Lentil: 100g red lentil
- Butternut Squash: 1 butternut squash, peeled, deseeded and diced
- Naan Bread: coriander and naan bread, to serve
- Coconut Milk: 1 can reduced-fat coconut milk
Directions
- Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
- Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
