I’m sorry if the blog looks a bit soupy these days, it’s just that it’s been so cold recently that I don’t seem to want to eat much else. If I knew who to complain to about this perishing weather I’d be firing off an email and giving them a piece of my mind!
I’ll be so glad when the first new leaves of Spring start showing, I’ve had enough of winter now; I want longer days, I want warmth and I want to be outside planting vegetable seeds so that I can watch them grow. Oh, and I want to sit in the garden with bruschetta and olives for lunch.
But while I wait for all that….I’m eating soup.
1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 fat cloves of garlic, crushed
1 level tsp ground cumin
1 level tsp ground coriander
1 level tsp garam masala
2 bay leaves
good pinch of dried chilli flakes
1.5l vegetable stock
200g red lentils
200ml coconut milk
1 tbsp chopped coriander
Heat the oil in a large saucepan and sauté the onion and carrot over a medium heat for 5 minutes; add the garlic, spices and bay leaves and sauté for a minute or two until the spices become aromatic. Stir in the stock and add the red lentils. Bring to the boil, stir well, then turn the heat right down and simmer gently for 20 minutes with the lid on.
Take off the heat and add the coconut milk. Remove the bay leaves then put half the soup in another saucepan or a large bowl and blitz with a stick blender; add the blitzed soup to the chunky soup, reheat for a couple of minutes and stir in the chopped coriander.
Enjoy with plenty of fresh bread.