Vegetable and Lentil Soup
Perfect comfort food for a cold, wintery day. Great healthy lunch or dinner.
Gluten Free | Nut Free | Dairy Free | Egg Free | Wheat Free | Soy Free | Top 8 Free
2 cloves garlic, quartered
2 trimmed stalks celery, chopped
2 medium parsnips, chopped
1 large sweet potato, chopped
1 Tablespoon curry powder
2 cup salt reduced vegetable stock
1 litre water
1 cup red lentils
1/2 cup boiling water, extra
3/4 teaspoon cumin
1 teaspoon paprika
1 cup coconut milk
Cracked black pepper
Heat oil in a large saucepan. Add onions, garlic, celery, carrots, parsnip and sweet potato and cook for about 10 minutes, or until vegetables begin to soften.
Stir in curry powder, cumin and paprika and cook until fragrant.
Add stock, water and lentils and bring to the boil.
Reduce the heat, simmer for about 25 minutes or, until vegetables and lentils are soft.
Blend with a stick blender until smooth. Stir in coconut milk and remaining water.
Bring to the boil. Serve with crusty bread. Enjoy!
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