A few things we always try and have stocked in the freezer are our bolognese sauce, chilli sin carne to put over rice or nachos, and this carrot, lentil and coconut soup. Though we love eating and talking about food, the nights we can’t be bothered cooking far outweigh the nights we can.
Which is why the recipe below makes a big batch. Portion it up for the freezer – we promise you’ll thank us. We’ve used a food processor for the onion and carrot as it’s much quicker but you could finely chop the onion and grate the carrot.
Garam masala is a blend of spices used a lot in Indian dishes. A mix of ground cumin and coriander is a good substitute. The coconut milk serves to add a subtle creaminess without overpowering the soup but you could get away with omitting it.
The following recipe serves 8-10 people.
You will need
- 2 tbsp olive oil
- 2 brown onions
- 6 medium carrots
- 1 heaped tbsp minced ginger
- 1 heaped tbsp minced garlic
- 2 tsp garam masala
- 2.5L vegetable stock
- 700g red lentils, rinsed
- 270ml tin light coconut milk
- Lime wedges to serve, optional
What you do
Heat the olive oil in a large pot. Meanwhile, throw the onions and carrot and food processor to finely chop. Add the onion and carrot to the pot and cook stirring occasionally for 5 minutes. Add the minced ginger and garlic and garam masala and cook for a minute. Add the stock and lentils and bring to the boil. Simmer for 10-15 minutes or until lentils and carrot are soft. Stir through the light coconut milk. Serve with lime wedges.
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