Lentil and carrot soup


  1. 150 g dried lentils
  2. 1 chopped onion
  3. 1 minced garlic clove
  4. 1 grated carrot
  5. 50 g sliced peppers
  6. Half a can coconut milk
  7. 200 ml water
  8. 3 tbsp tomato paste concentrate
  9. 1 tbsp turmeric
  10. 1 tbsp cumin
  11. 2 tbsp paprika
  12. 1 chicken stock cube
  13. 1 tsp basil
  14. Salt
  15. Oil


  1. In a pan fry your onions with the garlic until soft. Add your grated carrot and cook until soft. Add all your spices and herbs and fry together. Put your lentils in the pan cover with cold water and the coconut milk and bring to a boil. Simmer for half an hour on medium heat covering the pan. When the lentils have softened add your tomato paste and boil for a further 10 mins.

  2. Season with salt and pepper and serve.

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