It’s very strange how recipes pop into my inbox when I have just the right ingredients in my cupboards, although most ingredients in this tasty soup are store-cupboard essentials.

I had some carrots left over from making a salad and just one large sweet potato languishing in the vegetable basket so I was all set to make a double quantity of this soup and freeze it in portions.  My husband tends to have a soup for lunch most days (I am not a soup lover although I enjoy making it) and I like to keep a good supply in the freezer so he can just help himself.

INGREDIENTS:

150 grams of Red Lentils, (thoroughly washed twice to remove dust and stones)
1 large onion
2 carrots
2 tsp of coconut oil
1 tsp of Curry powder
1 tsp of Cumin
1 tsp of Coriander
1 tsp of Turmeric
2 Cloves garlic crushed
1 pint of chicken or vegetable stock
Sweet potato (optional)
Chilli flakes , (to taste)
Olive oil, (drizzle to taste)
Salt & pepper, (to taste)
1 handful of pumpkin seeds & cashews, (to garnish – leave out cashews if you have a nut allergy)
2 tsp of Flaxseed, (to garnish & stir in)

METHOD:

Soak and rinse the lentils, I usually soak them for at least 20 minutes and wash 3 times until clear.

Chop the onion and sweat in a little coconut oil in the pan.

On a low heat add the crushed garlic and stir.

Add the spices and mix well to make a spicy, soft sludge. (leave chilli until later)

Chop the carrot and add to the pan.

Then add the lentils and stir (add more oil to lubricate)

Add the stock and stir to mix well.   You may need to add additional water for the desired consistency especially if adding in a sweet potato.

Simmer for at least 20 minutes (add sweet potato at this point if desired)

During this time add extra flavourings such as the chilli (and more spices / pepper / salt).

When the lentils are soft, take off the heat and blend (I use a hand blender)

Stir in olive oil drizzle

Garnish with cashews, flaxseed and pumpkin seeds.

Lentil, Carrot and Turmeric Soup