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. Heat the olive oil in a large pan over a medium heat. Add the onion and cook gently for about five minutes until the onion has softened.
2. Add the garlic and the rest of the vegetables to the pan along with the spices. Continue to cook for another five minutes, stirring frequently.
3. Rinse the red lentils and add to the pan along with the coconut milk and stock.
4. Bring to a boil, reduce to a simmer, and leave to cook for 20-30 minutes, or until all the vegetables and lentils are soft, stirring occasionally.
5. Remove from heat, add the thyme and coriander, and salt and pepper to taste.
6. Blend smooth using an immersion blender and serve.

Chef's Notes

• This is a vegan recipe