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Spiced lentil and coconut soup with turkey dumplings
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Spiced lentil and coconut soup with turkey dumplings The addition of dumplings to this lightly spiced soup transforms it into a comforting midweek supper.
2 tsp coriander seeds, lightly crushed
2 tbsp olive oil
2 essential Waitrose leeks, thinly sliced
4 garlic cloves, crushed
2 small red chillies, thinly sliced, plus extra to serve
140g split red lentils
400ml essential Waitrose reduced fat coconut milk
500ml fresh chicken stock
200g essential Waitrose turkey mince
20g fresh mint leaves, ½ finely chopped, ½ roughly torn
2 tsp fish sauce
1.Toast the coriander seeds in a large pan over a low heat for about 4 minutes, until fragrant. Tip onto a plate. Heat the oil in the pan over a medium heat. Add the leeks, garlic and chillies; cook for 5 minutes. Stir in the toasted seeds and lentils; cook for 2 minutes. Add the coconut milk, stock and 100ml water; season and bring to the boil. Lower the heat and simmer for 25 minutes, until the lentils are tender.
2. Meanwhile, mix the turkey with the chopped mint and fish sauce; season. Shape into 10 dumplings, about 2 tsp each, then chill. 3 Lower the dumplings gently into the pan and simmer for 8 minutes, turning halfway, until cooked through. Serve topped with the torn mint and extra chilli, plus a squeeze of lime and flatbreads, if liked.
Typical values per serving: