Carrot, Lentil and Coconut Soup

A bit of background to lunch today (3rd of January 2017).  Many of us are in the early throes of Running Every Day January-ing or equally harrowing personal challenges.  Having RED-ded last Jan, this year I’ve signed up for a cross-fit gym programme, which also includes a healthy eating diet plan 🙁

So, I walk into the catering yurt, wondering if any of lunch would be on my ‘ok to eat’ list.  “It’s carrot and lentil soup” I was told.  Ah, thinks I – can’t go wrong with carrot and lentils.

An hour later, I walk into the tea yurt, to the most AMAZING smell ever.  Carrot and lentil is good, but not that good.  Yep, a whole load of coconut milk goes into this baby, and baby I tell you, it’s delicious.

(I didn’t have seconds.  My self restraint was legendary*.)

*This was purely because I was crushed in the stampede for seconds at 1pm (it’s the rule here that you can’t get seconds until the clock hits one – people were literally sitting bowl in hand waiting, this soup is that good).

2 large onions, peeled and diced

500g carrots, peeled and diced

250g red lentils, rinsed in cold water

1 tin coconut milk

2 lg cloves garlic, chopped small

thumb sized piece of fresh ginger, peeled and chopped small

1 lt vegetable stock

1 tsp garam masala

salt and pepper to taste

 

Fry the onions in a little rapeseed oil with garlic, ginger and carrot for about 10 mins

Add the garam masala and red lentils

Add the stock and simmer for 20 mins

Add the coconut milk and seasoning

 

 

 

Wholewheat Chapattis
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