Vegetable and Lentil Soup Recipe |
Ingredients: Serves 4 |
3 tablespoons peanut oil 2 tablespoons peeled and grated fresh ginger 1 small red chili, seeded and finely sliced ¼ teaspoon ground cumin ¼ teaspoon curry powder 1 small red (Spanish) onion, chopped 1 small parsnip, peeled and sliced 2 celery stalks, thinly sliced 4 large carrots, peeled and sliced 1 potato, peeled and sliced 2 fresh kaffir lime leaves or ¼ teaspoon grated lime zest (rind) ½ cup (105g) red or brown lentils 6 cups vegetable stock 1 cup (250ml) coconut milk 2 tablespoons chopped fresh cilantro (fresh coriander), for garnish |
Method: In a large saucepan over medium heat, warm peanut oil. Add ginger, chili, cumin and curry powder and cook until aromatic, about 1 minute. Add onion, parsnip, celery, carrots, potato and lime leaves. Cover and cook, stirring occasionally, for 10 minutes. Add lentils and stock and bring to a boil. Cover and cook until vegetables and lentils are soft, about 20 minutes. Remove lime leaves and discard. Working in batches, puree soup in a food processor. Return to saucepan, add coconut milk and heat through, about 3 minutes. Garnish with chopped cilantro and serve. Bird’s eye and serrano chilies are recommended for this recipe. |
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