INGREDIENTS
1 cup of red lentils
2 carrots , cut into slices
1 onion , chopped
2 cloves garlic , chopped
1 tbsp. teaspoon of Matana turmeric
1/2 tsp ground cumin
1/2 tsp ground ginger (or 1 tsp grated fresh ginger)
1 tbsp olive or coconut oil
400 ml of coconut milk
800 ml of water or vegetable stock
Salt and pepper to taste
Lemon juice (optional, to serve)
Fresh cilantro or parsley (optional, for garnish)
PREPARATION
Sauté the herbs: In a large saucepan, heat the oil over medium heat. Add the onion and sauté for 3 to 4 minutes until translucent. Add the garlic, Matana turmeric, cumin, and ginger. Sauté for 1 minute to release the aromas.
Add the vegetables and lentils: Stir in the carrots and red lentils. Mix to coat well with the spices.
Cook the soup: Pour in the water (or broth) and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, until the lentils and carrots are tender.
Stir in the coconut milk: Add the coconut milk, stir, and simmer for another 5 minutes. Adjust the seasoning with salt, pepper, and a squeeze of lemon juice if desired.
Blend or not: For a smoother soup, blend partially or completely with an immersion blender. For a rustic texture, leave as is.
Serve hot: sprinkle with fresh coriander or parsley for a touch of freshness.
🌿 Gourmet tip
Serve this soup with toast or basmati rice for a complete and nourishing meal.