Yellow lentil soup with coconut
A warming, creamy soup to brighten up the table on chilly autumn days
and sprinkle with the coriander leaves, peppers and chickpeas, and serve with crusty bread.
- 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
- A few coriander leaves
- Chopped peppers
- Toasted chickpeas or croûtons
- Crusty bread
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