Red Lentil and Vegetable Soup (V)

Ingredients

• 150 g red lentils
• 400 ml coconut milk (1 14-oz can)
• 750 ml vegetable stock
• 1 large onion, chopped
• 3 cloves garlic, crushed
• 3 large carrots, peeled and diced
• 3 large parsnips, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 2 tbs olive oil
• 1 tbs mild curry powder
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp ground ginger
• ½ tsp ground turmeric
• Leaves of 2-3 sprigs of fresh thyme
• Small handful fresh coriander, roughly chopped

Directions

1. Sauté: Heat olive oil in a large pan over medium heat. Add onion and cook gently until softened, about 5 minutes.
2. Build Flavor: Add garlic, remaining vegetables, and spices. Cook for 5 minutes, stirring frequently.
3. Simmer: Rinse red lentils and add to the pan with coconut milk and stock. Bring to a boil, then reduce to a simmer.
4. Cook: Simmer until vegetables and lentils are soft, 20-30 minutes, stirring occasionally.
5. Finish: Remove from heat. Stir in thyme and coriander, then season with salt and pepper.
6. Blend & Serve: Blend smooth with an immersion blender and serve.

Chef's Notes

• This is a vegan recipe

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