This soup is so simple to make and you can make it while your bread is baking. You'll have lunch on the table in no time. The best thing is, if you're using a bread maker you can put your feet up with a cuppa while the lentils are cooking. The soup will easily feed 6 people and you will still have leftovers.
Jasmine x
Three Lentil Soup
Ingredients
- 1 Leek, sliced and quartered
- 1 Red onion, chopped
- 2 Garlic cloves, roughly chopped
- 1 Cup of mixed lentils, only use "no need for soaking" lentils
- 1 Tsp Ground cumin
- ½ Tsp Turmeric
- ½ Tsp Smoked paprika
- 1 Dried chilli
- 1 Tin chopped tomatoes
- 1 Tsp Vegetable bouillon powder
- 700ml Water
- 1 Can of coconut milk
- Additional 500ml Water
Contributed by Jasmine
Preparation time: 15 minutes
Cooking time: 35 minutes
Difficulty: Easy
Serves 6 people
Instructions
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Add all ingredients to a large saucepan apart from the coconut milk and additional water and bring to a boil. Turn down the heat and simmer for 35 minutes.
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Let cool for a while then add the coconut milk and stir through. Blend and add extra water to your desired consistency.
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This soup is rich and velvety smooth, I like my soups thick but just add more water if you prefer yours less thick. The soup has got a kick to it but if you like your food extra spicy just add two dried chillis.
Serving Suggestion
Serve with freshly made bread.
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