Lentil soup is one of my favorite soups e-ver.

The basis is always the same: red lentils, an onion, vegetable stock, some veggies and cumin, lots and lots of cumin……

I can eat this for days on end, and it’s a good way of using some leftover vegetables aswell!

This version is extra creamy because I’ve added coconut milk.

You will need:

200 grams of red lentils – an onion – a large carrot – a red paprika – 800 ml vegetable stock – 250 ml coconut milk  – 2 table spoons of sunflower oil – 2 table spoons of ground cumin – a table spoon of ground coriander – half a table spoon of ground curcuma – half a table spoon of curry spices -red pepper flakes according to taste ( the more the spicier) – dried mint

 

Chop the vegetables, wash your lentils, heat the oil in a large pan. Stirr fry the vegetables, lentils and spices (except the mint) for a few minutes. Add vegetable stock and  boil for 20 minutes ( or until lentils are soft). Add coconut milk, stirr well and boil for another 2 minutes. Blend smooth, and serve with a topping of dried mint, pepper flakes (and, if you like…more cumin!).

very, very tasty with home made flatbread!