Lentil-soup

Ingredients – 8 servings

½ cup of water
½ cup thinly sliced onion
6 cloves garlic
2tbsp minced ginger
2 minced chili peppers
4 cups thinly sliced carrots
2 pinches sea salt
6 cups veg broth
1½ cups coconut milk
2 cups uncooked rinsed lentils
2tbsp curry powder
3tbsp soy sauce/miso

In a large heavy pot:

1. ½ cup of water, ½ cup thinly sliced onion – sautee 3 mins (until brown)
2. add garlic, ginger, chilis – 3 mins
3. add 1 pinch salt, carrots – 3 mins
4. add 5 cups veg broth, coconut milk – bring to low boil
5. add 2 cups lentils, curry powder, soy sauce – simmer 15 mins
6. (optional) Salt to taste, broth/coconut cream to thin

Notes:

• The kind of lentils you use matters. The timings above are for split red lentils. Many other kinds of legume can be substituted (split yellow peas, green lentils, chickpeas etc) but you will have to adjust the cooking time, or – as I do – you can simmer for a while and then wrap your cooking pot in towels to trap the heat and let the firmer legumes soften over the course of an hour or more.