Linzensoep

• Heat a light drizzle of olive oil in a soup pot. Fry the onion, garlic, and carrot with the ginger paste and yellow curry spices for 2 - 3 minutes over medium-high heat.
• Add the stock, coconut milk, tomatoes, lemongrass and lentils and bring to a boil.
• Reduce the heat and simmer the soup for 10 - 12 minutes.
• Boil plenty of water in a pot or saucepan and cook the beansprouts for 1 minute.

Did you know...this recipe provides almost half of the RDA of fibre. This is mostly thanks to the lentils, with the 200g of vegetables making up the rest. Fibre helps you feel more satiated and is good for gut health, which boosts immunity and helps you feel energised.

• Meanwhile, cut the naan bread into small cubes. 
• Heat a light drizzle of olive oil in a frying pan over medium-high heat.
• Fry the naan bread for 2 - 4 minutes or until golden brown so as to make croutons. Remove from the pan and set aside.
• Blend the soup with an immersion blender, adding more stock until it reaches the preferred thickness. Season to taste with sambal*, salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.