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Curry Lentil Soup wit coriander (low FODMAP)
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Curry Lentil Soup (Low FODMAP)

I cooked this Curry Lentil Soup (Low FODMAP), based on a recipe from "The 28 Day Plan for IBS Relief" book, that I was given to me for a review. I changed few little ingredients, but overall proportions stayed the same.
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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 4 serves
Course: Dinner, Lunch, Main Course, Soup
Cuisine: British, Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Fody Garlic Infused Olive Oil
  • 1/2 cup chopped leeks green parts only
  • 1 large carrot peeled and chopped
  • 2 tsp ground coriander and ground cumin each
  • 1 tsp ground turmeric
  • 6 cups Low FODMAP Chicken stock
  • 1/2 cup dried red lentils
  • 1/2 cup quinoa - I used mixed colour quinoa
  • 1 cup chopped spinach
  • 1/4 tsp salt
  • juice of 1/4 lemon
  • 1/4 cup of: 1. plain lactose free yogurt; 2. chopped spring onion, green part only; 3. chopped cilantro

Equipment

  • large pot

Method
 

  1. In a large pot, heat the oil over medium- high heat.
  2. Add the green leeks, carrot, ground coriander, cumin and turmeric and saute for 5 minutes, or until softened.
  3. Add the chicken broth, lentils and quinoa. Bring to a boil. Cover, reduce the heat to a simmer and cook for 30 minutes or until the lentils and quinoa are tender.
  4. Add the spinach, salt and lemon juice.
  5. Divide between 4 bowls (I think that they are quite generous bowls, therefore it could even be 6 bowls). Top with a dollop of yogurt, spring onion and coriander.
  6. Enjoy!

Notes

Recipe also suggests that you could use 1 cup of canned lentils instead.
Original recipe calls for vegetable broth, but I used chicken broth, because I had it available. If you used a veg broth and substituted yogurt for a coconut one, it would make this recipe vegan.