Curried Red Lentil Soup | Alfie Cooks

Alfie Cooks

Name: Curried Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Carrot; Brown Onion; Organic Orange Bell Pepper; Napoleon Co. Grille Garlic Cloves; Christopher Ranch Organic Chopped Ginger; Laxmi Red Chilli Powder; Morton & Bassett Spices Curry, Organic; McCormick Ground Cumin; McCormick Gourmet™ Organic Ground Coriander; Fresh Turmeric; Mutti Tomato Puree; Arrowhead Mills Organic Red Lentils; O Organics Coconut Milk, Organic, Light; Kitchen Basics Unsalted Vegetable Stock; Organic Cilantro & Coriander; Noosa Coconut Yoghurt; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

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Curried Red Lentil Soup

Serves 615 mins prep30 mins cook

This Curried Red Lentil Soup is inspired by Indian mulligatawny and is packed with nutritious red lentils, creamy coconut milk, and warming vegetables and spices. It's the perfect soup to warm you up on a chilly day. Feel free to adapt it to your taste!

0 servings

What you need

carrot

brown onion

sweet orange pepper

garlic clove

Christopher Ranch Organic Chopped Ginger

fresh ginger

red chilli

tbsp curry powder

tsp ground cumin

McCormick Gourmet™ Organic Ground Coriander

tsp ground coriander

tsp ground turmeric

tbsp tomato puree

oz red lentils

fl oz coconut milk

fl oz vegetable stock

fresh coriander

oz yoghurt

salt

pepper

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

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Instructions

1: Finely dice the carrots, onions, and pepper.

2: Warm 2 tbsp of olive oil in a saucepan over medium-high heat. Add the vegetables with a pinch of salt and sauté for 5-10 minutes until softened.

3: Finely dice the garlic, ginger, and chilli if using. Add to the pan and fry for a further 1 minute until fragrant.

4: Add the dried spices, stir well, and allow to cook off for 1 minute. Then add the tomato purée and allow to cook for 1 more minute.

5: Pour in the coconut milk, red lentils, and vegetable stock. Stir well, bring to a simmer, and cook for 20-30 minutes with the lid on, stirring regularly to avoid burning.

6: Season to taste with salt and pepper. To adjust the consistency, blend half until smooth and re-add it to the pan. Add a splash more boiling water to loosen if required.

7: To serve, ladle the soup into bowls. Top with dollops of yoghurt, fresh coriander, optional chilli, a swirl of chilli oil, and a crack of black pepper.

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