LENTIL, TOMATO and COCONUT SOUP

2 tablespoons extra virgin olive oil

1 onion, diced

1 celery stick, chopped

1 carrot, diced

2 garlic cloves, minced

2 tablespoons ginger, finely grated

1 tablespoon curry powder

1 teaspoon tumeric

300g green lentils, soaked overnight

800ml salt reduced crushed tomatoes

1 can light coconut milk

Fresh coriander to serve

 

  • Heat oil in a large saucepan over medium heat. Add onion and sauté until soft
  • Add ginger, garlic, curry powder, turmeric, celery and carrot
  • Drain and rinse lentils and add to saucepan, with 2 cups water, tomatoes and coconut milk
  • Cook for approximately 30 minutes, or until lentils are soft
  • Use stick blender to process to a smooth consistency
  • Season with cracked pepper and garnish with fresh coriander leaves