Vegetarian, Can be Vegan, Dairy Free.
This soup is at its most delicious using ghee and coconut oil. Extra spices can be added to the soup, almost making a soupy dahl, and chopped tomato flesh also makes a good addition, if there’s any still around. A small amount - approx 1/2 cup coconut milk also helps to soften the astringency of the lentils (and add powerful immune boosting properties) - if you add this, you will need to reduce the mirin added towards the end. It can be served as is or blended for a smoother and more brightly coloured soup. If blended, hold back the addition of coriander leaf until fully blended, then gently stir it through. For something extra special, drizzle a little coconut cream through the soup when in the bowl and sprinkle with the coriander leaf.
- 2 teaspoons ghee
- 2 teaspoons coconut oil
- 1 medium brown onion - finely diced
- 2 medium sticks celery - finely diced
- 1 ½ tablespoons chopped coriander stem
- 7 - 8 cm finely diced or grated ginger (approx 2 teaspoons)
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon curry powder
- 250 gm split red lentils - well rinsed and sorted
- 1 medium sweet potato - peeled and finely diced
- 2 - 3 medium carrots - peeled and finely diced
- 2 litres approx vegetable stock
- 1 - 2 tablespoons fresh coriander leaf, finely chopped
tamari to taste - approx 2 teaspoons
mirin to taste - approx 2 - 3 teaspoons
Melt ghee in pot over a gentle heat, add the onion, celery, coriander and ginger and cook for approx 5 minutes. Add the cumin, coriander and curry powder and cook for another 1 minute, stirring. Add the lentils, vegetables and stock.
Continue to cook over a gentle heat approx 60 minutes, stirring from time to time. Add the tamari and mirin, then stir through the coriander before serving.