Serves 8 Prep 10 minutes
Cook 30 minutes
Serves 8
4tbsp olive oil (I use sunflower oil and just guess the quantity)
4 large onions, finally chopped
8 crushed garlic cloves (or cheat with garlic puree)
5cm 2in fresh root ginger, finely chopped. (or cheat with Barts minced ginger)
4 tsp mild curry powder (if you haven’t got mild, just adjust the quantity)
4 tsp mustard seeds
350g 12oz red lentils (they don’t need soaking, but I give them a rinse)
2 ltr (3 1/2 pints) vegetable stock (use Marigold Swiss Vegetable Bullion)
400ml (14fl oz) coconut milk (One full size can)
If you want to make a garnish you will also need:
4 thinly sliced garlic cloves
2 tbsp olive oil
1 Heat 4tbsp of oil and sweat onions for 5 minutes until softened. Add the crushed garlic, ginger, curry powder and mustard seeds and cook for 2 minutes.
2 Add the lentils and stock. When it comes to the boil, add the coconut milk and simmer for 20-25 minutes until the lentils are cooked.
3 To make the garnish heat the oil in a pan and sauté the garlic slices for a few minutes until golden.
4 Although it is not necessary, I like to give the soup a quick blitz with the hand blender, until the texture is as desired.
5 Check the soup for seasoning, ladle into bowls and garnish if desired.
Per serving: Cals 340, Fat 18g, Saturated fat 9g
Cook 30 minutes
Serves 8
4tbsp olive oil (I use sunflower oil and just guess the quantity)
4 large onions, finally chopped
8 crushed garlic cloves (or cheat with garlic puree)
5cm 2in fresh root ginger, finely chopped. (or cheat with Barts minced ginger)
4 tsp mild curry powder (if you haven’t got mild, just adjust the quantity)
4 tsp mustard seeds
350g 12oz red lentils (they don’t need soaking, but I give them a rinse)
2 ltr (3 1/2 pints) vegetable stock (use Marigold Swiss Vegetable Bullion)
400ml (14fl oz) coconut milk (One full size can)
If you want to make a garnish you will also need:
4 thinly sliced garlic cloves
2 tbsp olive oil
1 Heat 4tbsp of oil and sweat onions for 5 minutes until softened. Add the crushed garlic, ginger, curry powder and mustard seeds and cook for 2 minutes.
2 Add the lentils and stock. When it comes to the boil, add the coconut milk and simmer for 20-25 minutes until the lentils are cooked.
3 To make the garnish heat the oil in a pan and sauté the garlic slices for a few minutes until golden.
4 Although it is not necessary, I like to give the soup a quick blitz with the hand blender, until the texture is as desired.
5 Check the soup for seasoning, ladle into bowls and garnish if desired.
Per serving: Cals 340, Fat 18g, Saturated fat 9g
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