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Lentil & coconut soup with spiced tofu patties

Lentil & coconut soup with spiced tofu patties

By Evelyn Kim
20’ Prep time
30’ Cook time
50’ Total time
395 Calories
4 Serving

Summary

Seasonal carrots add a sweet backnote to this simple soup. why not get a batch of it into the freezer for cooler summer days.
Evelyn Kim 0 Followers

Step by Step

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Step 1

Break the tofu into several thicknesses of kitchen paper. Cover with more paper and press firmly to remove as much liquid as possible. Transfer to a bowl. Add ¼ of the onions and all the spice paste, breadcrumbs and ⅔ of the coriander. Beat together well. Divide the mixture into 4 portions and pack each firmly into a burger shape.
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Step 2

Heat 1 tbsp coconut oil in a large saucepan and gently fry the remaining onions and the carrots for 5 minutes. Add the lentils, stock pots, turmeric, coconut cream and 750ml water. Bring to a gentle simmer and cook for 15 minutes until the lentils are cooked and the soup has a thick, creamy consistency.
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Step 3

Heat the remaining coconut oil in a large frying pan, then fry the tofu patties for 3-4 minutes on each side until golden.
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Step 4

Ladle the soup into shallow bowls, place a patty on top of each and serve, sprinkled with the remaining coriander.

Ingredient

  • Onion
    Onion
    2
  • Carrots
    Carrots
    2
  • Ground turmeric
    Ground turmeric
    2 tsp
  • Coconut cream
    Coconut cream
    160 mls
  • Clearspring organic tofu
    Clearspring organic tofu
    300 grams
  • Coconut oil
    Coconut oil
    3 tbsp
  • Red split lentils
    Red split lentils
    175 grams
  • Cooks’ ingredients breadcrumbs
    Cooks’ ingredients breadcrumbs
    40 grams
  • Coriander
    Coriander
    25 grams
  • Vegetable stock
    Vegetable stock
    2
  • Cooks’ ingredients keralan curry paste
    Cooks’ ingredients keralan curry paste
    4 tbsp

Nutrition Facts

View nutrition facts
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