Curry Lentil Soup (Low FODMAP)
fitfodmapfoodieuk
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.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Course Dinner, Lunch, Main Course, Soup
Cuisine British, Indian
- 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
In a large pot, heat the oil over medium- high heat.
Add the green leeks, carrot, ground coriander, cumin and turmeric and saute for 5 minutes, or until softened.
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.
Add the spinach, salt and lemon juice.
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.
Enjoy!
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.
Keyword curry lentil soup, low fodmap book, low fodmap recipe book