Lunch

Coconut-Tomato Lentil Soup with Crispy Bread Cubes

Name: Coconut-Tomato Lentil Soup with Crispy Bread Cubes
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup red lentils, rinsed; 3 cups vegetable or chicken stock; 1 can (200ml) coconut milk; 1 large onion, finely diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 1 can (400g) crushed tomatoes; 1 tsp ground cumin; ½ tsp turmeric; ½ tsp red chili flakes; 2 tbsp ghee, divided; Salt and pepper to taste; 2 store-bought naan breads, cubed; 2 tbsp fresh cilantro, chopped

A velvety red lentil soup enriched with coconut milk and finished with a sizzle of cumin-tempered ghee. Served with golden, herb-scattered toasted naan cubes for contrast. Deeply comforting, genuinely craveable, on the table in 25 minutes.

1297cal 49gprotein 156gcarbs 55gfat 8min prep 17min cook 2serves

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