Lentil soup with paneer cheese

30 Min
4 People
Rating starstarstarstarstar
A creamy coconut lentil soup with South Indian spices, tomatoes and kale, finished with a squeeze of lemon and fragrant coriander then topped with golden cubes of paneer cheese.
1. Heat a saucepan over medium heat with 2 tbsp oil. Slice leek and add to pan as you go. Stir in spices from dahl kit and cook for 2-3 minutes, or until tender.

2. Chop tomatoes and add to pan along with 1 tbsp tomato paste. Pour in coconut milk, lentils from kit and 1L water, stir to combine. Simmer with lid on for 10-15 minutes, or until lentils are tender.

3. Dice paneer and coat with 1 tsp turmeric, salt and pepper. Heat a frypan over medium-high heat with 1 tbsp oil. Cook paneer for 3-4 minutes, turning until golden and warmed through.

4. Thinly slice kale leaves. Stir through soup until kale is wilted. Season to taste with salt and pepper.

5. Stir 1/2 lemon juice through soup (wedge remaining). Divide between bowls, top with paneer and garnish with chopped coriander.

You can also cook the paneer in the soup if preferred. Simply add at the same time as the tomatoes before simmering.
leek 1
South Indian Dahl Kit 1 packet
Tomatoes 3
Coconut milk 400ml
paneer cheese 1 packet (200g)
Kale 1/2 bunch
Lemon 1
coriander 1 packet

From your pantry:
oil (for cooking), salt, pepper, tomato paste, ground turmeric