PREPARATION

1. Heat 1 tablespoon olive oil in a heavy skillet, add 2 teaspoons garlic and stir for a minute.

2. Then, add 80 grams onions and fry till translucent.

3. Now, add 250 grams carrot and mix it well.

4. Cook for 5 - 7 minutes on medium heat.

5. Add 1 1/2 teaspoons curry powder and mix it well.

6. Then, add 350 milliliters vegetable stock and mix it again.

7. Cover it with lid and cook for about 20 - 25 minutes on medium heat.

8. Open the lid and remove it from heat.

9. Transfer this into a blender and blend it into a smooth puree.

10. Transfer this puree into a heavy skillet and give it a nice stir.

11. Now, add 400 milliliters coconut milk and mix it well.

12. Bring it to a boil.

13. Add 1 teaspoon kosher salt, 1 teaspoon crushed black pepper and mix it well.

14. Cook for 5 - 7 minutes on medium heat.

15. Garnish with coriander.

16. Serve hot.

Vegetarian Lentil Vegetable Soup With Spinach And Carrots

Servings - 3 - 4

INGREDIENTS


Green lentils - 265 grams

Water - 500 milliliters

Olive oil - 2 tablespoons

Bay leaf - 2

Garlic - 2 teaspoons

Onions - 90 grams

Carrot - 95 grams

Potatoes - 200 grams

Celery stalk - 35 grams

Vegetable stock - 1.6 litres

Spinach - 130 grams

Kosher salt - 1 teaspoon

Black pepper powder - 1 teaspoon