Seafood lentil soup

30 Min
4 People
Rating starstarstarstarstar
A creamy coconut lentil soup with South Indian spices, seafood marinara mix and kale, finished with a squeeze of lemon and fragrant coriander.

No Fish option - replacement is chicken breast fillet.
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. Thinly slice kale leaves. Stir through soup along with seafood mix (see notes). Cook for 2-3 minutes, or until kale is wilted and seafood is cooked through. Season to taste with salt and pepper.

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

Give the seafood a quick rinse in a colander before adding to the soup.

No Fish option - replacement is chicken breast fillet.

Dice chicken and add to pan in step 2 along with the tomatoes.
leek 1
South Indian Dahl Kit 1 packet
Tomatoes 3
Coconut milk 400ml
Kale 1/2 bunch
seafood marinara mix 1 packet (250g)
Lemon 1
coriander 1 packet

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