I had all sorts of plans this morning. After teaching my wonderful yoga group, I was going to organise this, wash and dry that, and most definitely not spend the remaining time before school pick up making this soup.
Luckily, I saw sense and ditched the this’s and thats and went straight in with the good stuff.
My levels of happiness and food satisfaction are so high right now!
INGREDIENTS
6 x medium carrots washed and grated
1 x tablespoon extra virgin coconut oil
1 x large bunch coriander
1.5 x teaspoon chilli flakes
1 x large onion chopped
1 x thumb sized piece of ginger, grated
1 x tablespoon cumin seeds, ground turmeric, ground coriander
1 x litre veggie stock
A cup of red lentils, washed and drained
Salt and pepper if needed
Half a tin of full fat coconut milk (substitute greek yoghurt if you don't like or have coconut milk)
METHOD
Heat the coconut oil in a large heavy bottomed saucepan
Add spices, ginger, half the chilli seeds and stir till they smell nice - reserving a few chilli flakes for the top at the end.
Add grated carrot and onion and fry for a few minutes (add a little water if it gets a bit crazy in the pan) Add the washed lentils and stir everything together for a minute or so
Add the veggie stock and simmer till the lentils are tender
Turn off the heat and leave to chill out for a couple of minutes
Stir in the coconut milk and coriander and whizz together saving a little of both as a topping at the end. Serve yourself a big bowl of it and feel VERY HAPPY (and a bit smug if you made enough for a few frozen and ready-made lunches in the future)
HEALTHY FACTS
This soup is full of protein, fibre, vitamins and minerals, and in spite of my husband not believing that "it's a meal", it is in fact a COMPLETE meal with everything in it that you need. However, if you feel like you need something more bulky to go with it, a chunk of bread or some oatcakes, or a few spoonfuls of brown rice would do the job perfectly
Let me know if you make it
Lynne x