Calories: 414 | Protein: 30.9g | Fibre: 11.3g
This is superb, adapted from a New York Times recipe. Adjust the chilli to suit your taste, as I love it spicy. In fact, adding a little too much one time is what led to the yogurt addition. It started as a way to cool the soup, but it also creates the most lovely creamy texture.
Ingredients
2 spring onions, chopped finely
1 medium clove garlic, sliced
14g fresh ginger, minced
small red chilli, sliced
1/4 tsp ground turmeric
ground pepper
500ml really good chicken stock
50g reduced-fat coconut milk
20g red lentils
40g cavolo nero
45g chickpea rice
5g extra virgin olive oil
5ml tamari (do not skip)
fresh coriander
20g fat free Greek yogurt
Method
Heat the oil in a pan over a medium heat. Add the spring onions, garlic, ginger and chilli. Cook for a couple of minutes until fragrant, adding a splash of water if the pan looks dry.
Stir in the turmeric and a good pinch of pepper and cook for another minute.
Pour in the chicken stock and coconut milk and red lentils. Stir and leave to simmer for about 12 minutes. The aim is for the lentils to be just cooked while keeping the timing right for the chickpea rice.
Add the chickpea rice then add the cavolo nero and continue to simmer for 8–10 minutes, until tender. Around 10 minutes works well.
Stir in the tamari.
Finally, add the yogurt and serve in a warm bowl, topped with fresh coriander.