My mom and I threw a dinner party on Friday night and we made this delicious curried carrot and lentil soup. I don’t usually cook with lentils because my family is very fusy, BUT when you making soup and everything gets blended it is the perfect time to throw in veggies that people don’t usually eat.
The curry kick goes so well with the cocnut milk and the coriander pesto, a delightful meal – good for starters or as a main meal for during the week.
2 medium onions, roughly chopped
4 cloves of garlic, chopped
1 dessert spoon masala
4 – 5 curry leaves
2 cups dried red lentils
6 large carrots, peeled and chopped
Kosher salt and black pepper
2 litres veggie stock
½ tin coconut milk (optional)
Tub of coriander pesto
Fresh coriander leaves
5-6 people with some left over
Preparation 10 minutes
Cooking time 30 minutes
Lightly sauté the onion until soft. Then add the garlic, masala, curry leaves, salt and pepper and stir for 3 minutes to develop the flavours.
Then add the lentils, carrots and stock, cook until carrots and lentils are soft, for about 30 minutes.
After the veggies have been cooking for 30 minutes, test to see if the veggies are soft enough; if they aren’t soft enough cook for another 5-10 minutes. Then using a hand blender blend until smooth, add a splash of coconut milk and for check seasoning.
To serve: Add a teaspoon of coriander pesto to the bottom of the soup bowl, spoon in the soup, then mix in a teaspoon of coconut milk, this makes a beautiful spiral of green and white; then finally top with coriander, and eat while the soup is hot.