Creamy Lentil soup with Coconut & Cumin

Ingredients - Serves 6

200g red lentils

200g chick peas

2 medium red peppers

3 medium carrots

1 whole small garlic

½ can of coconut milk (light)

2 x chicken stock in 1800ml water

2 x tspn ground Cumin

Method

Roast the peppers, whole garlic and the carrots for around 50 mins on a low heat 170*. Once ready, add the veg to the pot with 1.6ltrs of boiling water, add your stock, cumin and the lentils now.

Simmer with the lid on for 20 mins.

Now add the chick peas and coconut milk.

Simmer for 5 minutes then blend until smooth.

Add salt to taste.

Nutritional information

Approximate calories per serving: 194

C 28g

P 12g

F 4g

Fibre 10g