EIWITRIJK RECEPT · FASE 2 · LUNCH

Chickpea and lentil curry soup

Vegan protein-rich Phase 2 soup with chickpeas and red lentils, spiced and filling with pulses.

30 min totaal 2 porties 395 kcal p.p. 22 g protein

This chickpea and lentil curry soup is a warm, spiced bowl that's ready in half an hour and really warms you up. The curry brings deep flavour, the coconut milk makes it soft and creamy, and the pulses create a hearty, filling base.

In Phase 2 you can add pulses in moderation, and this soup uses that space perfectly. Chickpeas and red lentils deliver well over twenty grams of plant-based protein per serving, plus plenty of fibre, which means lasting fullness and steady energy. The controlled amount of carbohydrates from the pulses fits neatly within the guidelines, making this vegan soup a sensible choice within a protein-rich diet.

Lovely with a spoonful of unsweetened soy yoghurt stirred through and fresh coriander scattered over. A squeeze of lime juice makes the flavours pop.

Zo maak je het

  1. Sauté the onion and garlic in olive oil until translucent.
  2. Add the curry powder and cook for a minute.
  3. Add the lentils, chickpeas, broth and coconut milk.
  4. Let simmer gently for 18 minutes until the lentils are cooked.
  5. Blend part of it for a creamy soup and season to taste.

Bewaren

Keep the soup cooled in the fridge for a maximum of 3 days or freeze for up to 2 months. Reheat gently and stir well.

Variatietips

Try adding a handful of spinach at the end or swapping the curry powder for red curry paste. A pinch of chilli adds extra kick.

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No time to cook? Take a look at the protein-rich foods that are suitable for this phase.

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