Lentil Soup

INGREDIENTS

1-2 tbsp VOM FASS Extra Virgin Olive Oil for cooking

2 onions diced  

4 garlic cloves, minced  

2 tsp ginger grated (or more to taste)  

1 tsp turmeric  

1 tsp coriander seed powder

1 tsp cumin powder

1 tsp red paprika powder 

1 tsp garam masala  

1 cup red lentils  

3 cups vegetable stock (but water is also okay)

1 cup coconut milk  

1 cup chopped tomatoes (optional) 

Salt and pepper to taste 

BEFORE SERVING

2-3 tbsp lime or lemon juice, to squeeze on top after the lentils are cooked, add more or less to your taste

Add fresh parsley or cilantro leaves to garnish, (dried herbs of your choice is also okay - this is a super forgiving recipe!)

And don’t skip the extra drizzle of vomFASS Curry Oil

INSTRUCTIONS

Heat the olive oil in a pan or pot. Add the chopped onions and sauté for 2-3 minutes until translucent. Then add the garlic and ginger and sauté for another minute until fragrant. Finally add the spices and sauté for a few seconds to allow the flavors to develop. 

Add your lentils, then vegetable stock, tomatoes, stir and bring to the boil. 

Cover and simmer until the lentils have absorbed most of the liquid and are nearly cooked. Then add coconut milk and simmer for another 5-10 minutes, or until the lentils are fully cooked. (If the sauce is too thick, add a little more broth or coconut milk until the desired consistency is reached). 

Season with salt, pepper, lime juice. 

Add freshly chopped parsley or coriander or dried herbs of your choice and drizzle vomFASS Curry Oil  before serving over rice.