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Ingredients
Method
- 6 medium carrots, peeled and roughly chopped
- 200g red lentils, rinsed
- 1 onion, diced
- 3 garlic cloves, sliced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1L vegetable stock
- 400ml tin coconut milk
- Olive oil, salt
- Coriander leaves, to serve
- Toss carrots in oil, cumin and coriander, spread on a tray and roast at 200°C for 25 mins until caramelised. Sauté onion and garlic in oil until soft. Add lentils, roasted carrots and stock. Simmer 20 mins. Stir in coconut milk.
- Blend until smooth, season well and serve topped with coriander leaves and a drizzle of oil.
55 mins
4-5 serving
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