Ingredients
Method
- Chop the onion and peel and chop the garlic.(1 onion , 2 cloves garlic )
- Heat the oil (2 teaspoon olive oil) in the pan and gently cook the onion and garlic until they're translucent.
- Chop and add the chilli,(1 jalapeno chilli) if using, along with the other spices (1 teaspoon ground cumin, 1/2 teaspoon root ginger , 1/2 teaspoon turmeric) to the pan.
- Add the roughly chopped carrots (3 medium carrots) and the washed red lentils (1/2 cup red lentils ) to the pan and stir.
- Add the coconut milk (1 3/4 cups tin of coconut milk) stock (4 cups stock (vegetable)).
- Stir gently until it comes to the boil and then reduce the heat to a gentle simmer. Cook for 20 to 25 minutes until the lentils are cooked through.
- Blend until smooth. It may get a little volcanic at this point, so please be careful not to get scalded.
- Check the seasoning before serving. Sometimes it may need a little more salt or pepper.
Nutrition
Notes
Note: the nutritional information is generated by computer and is intended as a guideline only.
This soup may be left chunkier if preferred.
Creamy Lentil Soup is gluten-free and dairy-free. It is also suitable for vegans and vegetarians.
Serving: Serve with fresh crusty bread, a sprinkle of cheese or/and freshly chopped herbs.
Storage: Keep in the fridge for up to 3 days. Freeze in a suitable container for up to three months. Defrost and reheat thoroughly before serving.
