Curried Red Lentil Soup

• jumlah masa: 34 minutes

Bahan-bahan

INGREDIENTS (serves 4-6)

2 carrots

2 brown onions

1 red/orange pepper

4 garlic cloves

1 thumb-sized knob of ginger

1 red chilli (optional)

1 tbsp curry powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1 tbsp tomato purée

100g red lentils

400ml coconut milk

750ml vegetable stock

Handful fresh coriander

100g yoghurt

Salt

Pepper

Olive oil

Arahan

Finely dice the carrots, onions + pepper. Warm 2 tbsp olive oil in a saucepan to a medium high heat. Add the veg with a pinch of salt + sauté for 5-10 mins until softened.

Finely dice the garlic, ginger + chilli is using. Add to the pan + fry for a further 1 min until fragrant.

Add the dried spices, stir well + allow to cook off for 1 min. Then add the tomato purée + allow to cook for 1 more min.

Pour in the coconut milk, lentils + vegetable stock. Stir well, bring to a simmer + cook for 20-30 mins with the lid on, stirring regularly to avoid burning.

Season to taste with salt + pepper. To adjust consistency, I like blending 1/2 until smooth + readding to pan. Add a splash more boiling water to loosen if required - it’s up to you!

To serve, ladle the soup into bowls. Top with dollops of yoghurt, fresh coriander, chilli if you like, a swirl of chilli oil + a crack of black pepper. Naan is ideal, but toast works great too - enjoy!