Red Lentil & Coconut Soup

Per Serving: 219kcal P: 11g C: 22g F: 8g Per Serving with cooked chicken: 392kcal P: 41g C: 22g F: 13g

1. Tip the lentils into a large pan/stock pot and add the turmeric, ginger and garlic.

2. Pour in the stock, then cover the pan/stock pot and simmer for 15 mins until the lentils have softened.

3. Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins.

4. Add the spinach and cook just to wilt it, then spoon into bowls.

**To increase protein you can add 100g cooked chicken.**

100g red lentils

1 TSP Turmeric (heaped)

1/2 TBSP Grated Ginger

2 Garlic Cloves (chopped)

1L Chicken/Vegetable Stock (2 stock cubes mixed in boiled water)

400ml Light Coconut Milk

150g Leeks (sliced)

100g Spinach