Curried Lentil, Tomato, Aniseed Myrtle and Coconut soup
A winter warmer that’s sure to satisfy! We’ve added Aniseed Myrtle extract to this hearty soup which is a good source of magnesium, lutein, folate, vitamin E, vitamin C and has great digestive properties. This is sure to become a staple during the colder months!
- In a large pot, heat olive oil and add the onions with a pinch of sea salt. Cook for 8-10 minutes until golden. Add the garlic, ginger, curry powder, red pepper flakes and another pinch of salt; cook for 2 mins.
- Add the lentils, stir, and then pour in the stock and tomato sauce. Reserve about ¼ cup of the coconut milk for topping, and add the rest of the can to the soup. Add in the Aniseed Myrtle extract. Stir and cook for 20-25 minutes. Taste and season soup with sea salt and black pepper.
- Combine salad leaves with the cilantro and sliced radishes. Drizzle with olive oil and season with sea salt and black pepper.
- Ladle soup into big bowls, drizzle over some of the reserved coconut milk and top with the leafy, radish salad.
Recipe adapted from ‘Arthur Street Kitchen’.