Filed under: carrots, recipe, red lentil, soup | Tags: coconut, lentil, quick, soup
We’re now into the gloomy fall part out here. Some pretty cold mornings heating up to about 60 in the afternoon.
Time for some soup!
I’ve made this one at least twice and it’s good! We like the red lentils around here.
Spicy red lentil soup inspired by Daily Mail version.
½tsp chilli flakes
2tsp cumin seeds
Dry roast in a frying pan until fragrant.
2tbsp olive oil
1 lb carrots, washed and chopped
1 cup butternut squash cubed (I have cubed squash in the freezer–so easy!) If you don’t have squash use more carrots, or that leftover bit of canned pumpkin you have around would be good too.
1 celery stick, finely sliced
3/4 cup split red lentils
4 cups vegetable stock
7 oz coconut milk (1/2 14 oz can)
To serve–plain yogurt dollops
Small handful of coriander leaves
Dry fry those seeds. Set aside. In medium saucepan add oil and saute carrots and celery.
Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk. Simmer about 15 minutes covered until lentils are cooked. Add in those toasted spices. Process with a stick blender. Season with salt and pepper.
To serve, spoon into bowls, add a spoon of yoghurt on top, add a few coriander leaves if you have them. I didn’t this time. Still good!
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