- 50g butter
- 1 x onion, diced
- 2 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 2 tsp curry powder
- diced vegetables e.g. 1 x carrot +1 x zucchini +1 x stalk celery including leaves, or whatever you have in the fridge!
- pinch of chili flakes (optional)
- 1 cup red lentils
- 500ml bone broth (recipe here), or buy an all natural, properly prepared one from a health food shop
- 500ml water
- 400ml can coconut cream
- fresh chopped herbs e.g. parsley, coriander
- salt and pepper to taste
Melt the butter on medium heat in a large saucepan. Add the onion, sauté 5 mins. Add the spices, sauté, stirring occasionally till aromatic. Add all other ingredients and bring to boil. Simmer gently on very low (you may need a diffuser) till vegetables are cooked and lentils are very soft (at least an hour). Stir towards the end of cooking time to ensure soup is not sticking to the bottom of pan. Garnish with chopped herbs. Delicious served with buttered sourdough bread.