Red Lentil and Coconut Soup - in grams
Our red lentil and coconut soup recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
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Ingredients - Serves 4
Prep 5 minutes · Cook 25 minutes
| 2 tbsp | rapeseed oil |
| 1 | onion, diced |
| 3 | garlic cloves, minced |
| 20 g | fresh ginger, grated |
| 1 tsp | ground turmeric |
| 2 tsp | ground cumin |
| 1 tsp | ground coriander |
| 1/2 tsp | chilli flakes |
| 200 g | red split lentils, rinsed |
| 400 ml | coconut milk, 1 tin |
| 600 ml | vegetable stock |
| 1 | lime, juiced |
| 1 small bunch | coriander, to serve |
Method
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
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