Turmeric lentil soup

Ingredients (for 4 portions):

• 200 g red lentils
• 1 onion, finely chopped
• 2 cloves of garlic, chopped
• 1 carrot, cut into small cubes
• 1 tbsp olive oil
• 1 tsp turmeric (ground)
• 1/2 tsp cumin (ground)
• 1/2 tsp paprika powder
• 1 litre vegetable stock
• 200 ml coconut milk
• Salt and pepper to taste
• Fresh coriander leaves or parsley to garnish
• A squeeze of lemon juice (optional)

Preparation:

Sauté the vegetables

Heat the olive oil in a large pan. Fry the onion, garlic and carrots in it until they are soft.

Add the spices

Stir in the turmeric, cumin and paprika powder and fry briefly to release the flavours.

Add the lentils and stock

Add the red lentils to the pan and pour in the vegetable stock. Stir everything well and bring to the boil.

Leave to simmer

Reduce the heat and simmer the soup for about 20 minutes until the lentils are soft.

Stir in the coconut milk

Add the coconut milk and puree the soup until it has a creamy consistency. Season to taste with salt, pepper and a squeeze of lemon juice

Serve

Pour the soup into bowls, garnish with fresh coriander or parsley and serve with a dollop of yoghurt or bread if desired.

Tip

You can top the soup with chilli oil or toasted seeds to give it extra flavour and texture.

Good appetite and enjoy cooking! 😊