Yellow lentil soup with coconut

Yellow lentil soup with coconut

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

Lentil soup

  • Heat a little oil in a frying pan and fry the onion, carrot, curry powder and turmeric until soft.
  • Add the coconut milk, lentils and 700ml of water, bring to the boil, then simmer, covered, for 20 minutes until soft.
  • 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.
  • 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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