Red lentil soup

Ingredients

• Split red lentils250 g
• Carrots160 g
• Yellow onion100 g
• Coconut milk (canned, min. 17% fat)200 ml
• Lemon juice30 ml
• Turmeric powder3 g
• Extra virgin olive oil20 ml
• Fine salt6 g
• Black pepper1 g
• Hot water800 ml

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Thoroughly rinse the red lentils under cold running water until the water runs clear.
2. Peel and finely mince the onion; peel the carrots and cut them into 5mm cubes (mirepoix).
3. In a large pot, heat the extra virgin olive oil and sauté the onion and carrots over low heat for about 5-7 minutes.
4. Add the turmeric powder and the drained lentils, toasting them for 1-2 minutes while stirring constantly to release the aromas.
5. Pour in the hot water (or unsalted vegetable broth) and add the salt; bring to a boil.
6. Partially cover and simmer over low heat for 18-20 minutes, or until the lentils are tender and starting to break down.
7. Pour the coconut milk and filtered lemon juice into the soup, stirring well to combine.
8. Use an immersion blender to process half of the soup for a rustic texture, or all of it for a smooth velouté.
9. Bring back to a boil for one minute, adjust salt if necessary, and add black pepper before serving.