Deliciousness in one bowl, packed full of flavour. This curry-spiked, vegetable-laden lentil soup recipe is so much more than meets the eye.
Ingredients:
2 tablespoons olive oil
¼ cup water
¼ cup thinly sliced onion
3 cloves garlic (minced)
1 tablespoon of ginger (minced)
1 small red chili (seeds removed and minced)
2 cups thinly sliced carrots
1 pinch sea salt
3 cups vegetable broth
½ cup coconut milk
2 tablespoons of coconut flesh
1 cup uncooked rinsed lentils
1 tablespoon of curry powder
1 tablespoon Red pepper flakes (optional)
Fresh lemon or lime juice (zested)
Cilantro
Coconut cream
Method
- Heat a large pot over medium heat
- Once hot, oil and onion
- Sauté for 2 minutes, stirring frequently until slightly caramelised
- Add garlic, ginger and chili and sauté 2 minutes
- Add water and boil for 2 minutes
- Add carrots and a pinch of salt and stir
- Cook for 2 minutes, stirring occasionally
- Add vegetable broth and coconut milk and increase the heat to medium high
- Bring to a low boil
- Then add lentils and stir
- Once the mixture comes back to a low bubble, reduce heat to low and simmer
- Add coconut flesh, curry powder and red pepper flakes
- Simmer the soup uncovered, stirring occasional for 16 minutes and until lentils are tender
- If the mixture becomes too thick, you can add more coconut milk or vegetable broth when needed. (Taste and adjust flavour as need by adding more salt and curry powder if needed)
- Divide between serving bowls and garnish with fresh cilantro, zest of lemon, lemon juice and fresh coconut cream.
- Serve with delicious garlic bread
Note: You can keep leftovers in the fridge up to five days or in the freezer for one month
ENJOY!
