Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 onion (finely diced)
  • 1 stick celery (finely diced)
  • 2 medium carrots (peeled and coarsely grated)
  • 2 cloves garlic (crushed)
  • 1/2 tsp salt
  • 1 ½ teaspoons medium curry powder
  • 1 teaspoon turmeric
  • ½ teaspoon ground cumin
  • Pinch chilli flakes
  • Freshly ground black pepper
  • 200 g red split lentils
  • 1 L vegetable stock
  • 125 ml milk
  • 1 tbsp coriander (freshly chopped)

Instruction

  • Gently heat the oil in a large soup pot and add the onion and celery to soften it, stirring occasionally for about 2 – 3 minutes. Then stir in the carrot and garlic for a further 1 minute.
  • Add the salt, curry powder, turmeric, cumin and chilli flakes with a few grinds of black pepper. Stir to combine all.
  • Add the lentils and vegetable stock
  • Stir well, bring to the boil and turn down to simmer gently for 20 –25 minutes until all the mixture is completely softened. Remove from the heat.
  • When the soup has cooled a little stir in the milk and season to taste.
  • Serve in bowls, garnished with the coriander.