The red lentils make this a filling and substantial soup for an easy winter dinner. If you are serving the soup as the start to a meal, you can leave out the lentils for a less filling soup.
Servings: 6servings
Author: Mary Gillespie
Ingredients
2tablespoons/ 30 ml olive oil
1medium onionchopped
2medium carrotspeeled and sliced
4small sweet potatoespeeled and cut in chunks
1/2cup/ 125 ml red lentils
4cups/ 1 liter vegetable stock
1/2teaspoon/ 2.5 ml salt
1/4teaspoon/ 1.25 ml pepper
1/2teaspoon/ 2.5 ml ground coriander
1teaspoon/ 5 ml ginger
1/2cup/ 125 ml coconut milk
3tablespoons/ 45 ml chopped cilantrooptional
Instructions
Heat a large pot over medium heat and add olive oil.
Cook onions in the oil until soft but not browned.
Stir in salt, coriander and ginger.
Add carrots, sweet potatoes and lentils. Stir to coat with onion and spice mixture.
Add stock, pepper and ginger.
Bring mixture to a boil. Turn down and simmer, covered, until vegetables are soft - about 25 minutes.
Let soup cool slightly, then puree in blender and return to pot.
Return to simmer, and add coconut milk. Stir until thoroughly mixed, and simmer gently for 5 more minutes.
Sprinkle with chopped cilantro (if using) and serve.