Curry lentil soup and frangipane – Everyone’s kitchen

Harvest of the day: leek, brassica leaves, celery

Curry Lentil Soup (Thank you Ian!)

Ingredients (servings 8)

4 tablespoons olive oil or coconut oil
2 medium yellow onion, diced
2 carrot, diced
8 garlic cloves, finely chopped
2 inches piece ginger, peeled and finely grated
8 tablespoon yellow curry powder
1/2 teaspoon crushed red pepper flakes
300g red lentils
5 cups vegetable broth
2 tin (400g) chopped tomatoes
0.75-1 tin coconut milk, shaken well
Chopped coriander
Salt and pepper, to taste
Garnish: extra cilantro, drizzle of coconut milk, lime wedges

Method

In a large pot, heat the oil over medium-high heat. Add the onion, carrot and cook until tender, about 4 to 5 minutes.

Stir in the garlic, ginger, curry powder, and crushed red pepper flakes. Cook for 1 minute and stir in the red lentils.

Pour in the vegetable broth, tomatoes, and coconut milk. Stir in the cilantro and season with salt and pepper. Bring the soup to a boil and then reduce the heat to low. Simmer for 20 minutes, stirring occasionally, or until the lentils are soft, but not mushy. Taste the soup and season with additional salt and pepper, if necessary.

Ladle the soup into bowls and garnish with cilantro, a drizzle of coconut milk, and a squeeze of lime juice, if desired. Serve immediately.

King’s cake

Ingredient (1 cake)