Sometimes in November a bowl of sunshine is just what is needed! Put our stunning root veg to use with this simple soup (or use up your Halloween pumpkins instead). We stock organic red lentils (in a compostable bag🙌) which gives this soup the most beautiful texture and provides protein, iron, potassium, folate, vitamin B1 and prebiotic fibre. Turmeric and black pepper are a delicious anti-inflammatory addition, and we have tins of organic coconut milk for a rich, creamy finish to the soup.
Liz x
Ingredients (serves 6)
- 2 tbsp oil
- 1 diced onion
- 4 chopped garlic cloves
- 750g diced veg (I used carrot and swede this time but any root veg or pumpkins work well here)
- 1 tbsp ground turmeric
- 1 tsp ground black pepper
- 2 tsp salt
- 300g rinsed red lentils
- 1500ml water (approx)
- 1 tin coconut milk
Method
- In a large pot, sauté the onion with the oil until it softens and starts to turn golden brown.
- Add the garlic and diced vegetables, season well with salt, pepper and turmeric.
- Tip in the rinsed red lentils and cover generously with water. Stir then put the lid on the pot. Bring to a boil then immediately turn the heat down and simmer until the lentils and vegetables are soft (around 15-20 minutes). You should take the lid off and stir every 5 minutes to ensure there is no sticking or burning on the bottom of the pot. You may wish to add more water if the soup is looking a bit thick.
- Scrape in the coconut milk then blend until smooth with a hand held stick blender. Taste and adjust the seasoning if necessary. Then enjoy!
