Yellow lentil soup with coconut

A warming, creamy soup to brighten up the table on chilly autumn days

Lentil soup

 

  1. Heat a little oil in a frying pan and fry the onion, carrot, curry powder and turmeric until soft.
  2. Add the coconut milk, lentils and 700ml of water, bring to the boil, then simmer, covered, for 20 minutes until soft.
  3. Leave the soup chunky or blend it until smooth, then return it to the pan. Add enough extra water to obtain the consistency you prefer.
  4. Season to taste with salt, pepper and lemon or lime juice. Spoon into bowls
    and sprinkle with the coriander leaves, peppers and chickpeas, and serve with crusty bread.

Serves 4

  • Rapeseed oil, for frying
  • 1 onion, coarsely chopped
  • 1 large carrot, peeled and coarsely grated
  • 2–3 tsp curry powder
  • 1 tsp turmeric
  • 400ml coconut milk
  • 200g dried yellow or red lentils
  • Salt and freshly ground black pepper
  • Juice of 1 lemon or 1 lime

To serve:

  • A few coriander leaves
  • Chopped peppers
  • Toasted chickpeas or croûtons
  • Crusty bread
Veggie cookbookThis and more great recipes are featured in Very Veggie Family Cookbook by Sarah Ask and Lisa Bjärbo (£14.99, Pavilion Books).

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