Bean & barley soup
Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
Curried lentil & turkey soup with kale
Serves 4
Easy
Prep:
Cook:
Make the most of your leftover Christmas turkey and serve up comforting bowls of curried lentil and turkey soup with kale. Enjoy with flatbreads
Skip to ingredients
- 2 tbsp ghee
- 1 red onionfinely chopped
- 20g gingerpeeled and grated
- 3 garlic clovesfinely chopped
- small handful of corianderleaves picked and stems finely chopped
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp chilli flakes
- 2 curry leaves
- 1.2 litre chicken stock
- 250g leftover roast turkeyshredded
- 250g cooked puy lentils
- 100g kaletough stalks removed, leaves torn
To serve
- 4 tbsp yogurt
- chilli oilfor drizzling (optional)
- 4 flatbreads
Nutrition: Per serving
- kcal351low
- fat14g
- saturates6g
- carbs16g
- sugars4g
- fibre8ghigh
- protein35g
- salt1.9g
Method
step 1
Melt the ghee in a large saucepan over a medium heat and cook the onion, ginger and garlic for 10-15 mins until softened. Tip in the coriander stems, cumin, cinnamon, turmeric, chilli and curry leaves. Cook for 2 mins until fragrant.
step 2
Add the stock, turkey, lentils and kale. Bring to a simmer and cook for 10-15 mins until everything is heated through. Garnish with the coriander leaves, yogurt and a drizzle of chilli oil, if you like. Serve with flatbreads.
