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!

  1. 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.
  2. 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.
  3. Combine salad leaves with the cilantro and sliced radishes. Drizzle with olive oil and season with sea salt and black pepper.
  4. 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’.

WORLDWIDE Shipping Available