MY FAVORITE LENTIL-SOUP

This rich, vegan soup is my all-time-favorite-lentil dish that gives you all you need throughout the whole year. The winning combination of lentils, tomatoes, coconut milk and curry will convince your taste buds as much as it will delight your guests.

Lentils are a perfect source of plant protein, they are rich in ibre, folate and potassium making them a great choice for the heart and for managing blood pressure and cholesterol. They are containing iron and vitamin B1 which help to maintain a steady heartbeat.

LENTIL-COCONUT-CURRY-SOUP

serves 4 persons as a main course - works as a starter for 6

Ingredients

• 2 tablespoons of coconut oil

• 1 onion cut in small pieces

• 1 tablespoon of curry powder (mild)

• 1 knob of garlic, pressed

• 1 piece of fresh ginger (4-5cm long, thumb wide)

• 150 gram of red lentils, washed thoroughly and strained

• 1 can of organic tomatoes in pieces

• a handful of coriander (cilantro) stems separated from the flowers

• 400ml of coconut milk

• 600ml of boiled water

• Salt and pepper

Instructions

1. Heat the coconut oil and cook the onions on a medium fire till they are transparent and caramelized. It takes about 6-8 minutes

2. Add Curry powder, garlic and ginger, stir for 2 minutes

3. Add the lentils and mix the ingredients well for a minute

4. Add the tomatoes, the cilantro stems and add the boiled water

5. Add 1-2 teaspoons of salt

6. Shake coconut milk well and pour it in a separate bowl, stir well before you add most of it to the soup, keep a small rest for the topping in the end

7. Increase the heat till the soup is boiling, then lower the fire, let it simmer for about 20-25 minutes till the lentils are cooked, but not completely falling apart

8. If the soup texture is too thick for your taste, add a bit more water

9. Season with pepper and add extra salt if needed

10. Serve and garnish the soup with coriander leaves and drops of coconut milk

TIPPS

• If you blend the soup, the chances that your kids will eat it are much higher. I have seen 4-6 years old children who loved the blended version of it

This soup recipe is inspired from one of my favorite cooking books: Ottolenghi's SIMPLE.

I changed it according to my taste, I do not add chilli, use less garlic and coriander.

What is your favorite (lentil) dish?

Let me know what you think. Bon appétit!