"This is such a lovely lentil soup. It’s vegetarian, but doesn’t leave you wanting. Leave off the yogurt and bam it’s even vegan. The little curry and spice gives it a kick without making it strictly Asian, and making it perfect for these cooler temperatures. I have most recently been making a big po..."
INGREDIENTS
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Swizzle of olive oil
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1 medium onion, diced
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1 ½ inch knob of ginger, minced
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4 garlic cloves, minced
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½-1 tsp (or more!) red pepper flakes (optional)
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1 ½ cups lentils – I do ¾ cup green/ brown and ¾ cup red
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1 TB curry powder
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½ tsp turmeric
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½ tsp cumin
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1 15oz can full fat coconut milk
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5 cups vegetable stock (could also use chicken if you want) (a carton if you’re buying)
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Juice of one lemon
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Salt and Pepper
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For serving: plain yogurt, toasted lavash or pita bread, mixed herbs like basil/ cilantro/ mint – all optional – all very good