_ Ingredients
onions 2, diced
groundnut oil 2 tbsp
mild curry powder 1 tbsp
carrots 500g, diced
red lentils 4 tbsp
cumin seeds 1 tsp
coriander a small bunch, leaves picked
coconut yogurt or natural yogurt 4 tbsp
vegetable stock 1.5 litres
_ Method
Heat 1 tbsp of oil in a large pan and soften the onions and carrots for
10 minutes. Add the curry powder and fry for 2 minutes before
adding the lentils and stock. Bring to the boil and simmer for 20
minutes until the carrots are tender and lentils soft. Season with
pepper and a little salt if it needs it.
Take off the heat and blend until smooth using a stick blender (or
blend in a food processor then pour back into the pan to reheat).
Heat the rest of the oil in a small frying pan then sizzle the cumin
seeds until golden and fragrant.
Top each bowl of soup with a spoonful of yogurt, the cumin seeds
and a sprinkle of coriander leaves.
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