Eating healthy doesn’t have to be boring and you don’t have to feel (very) deprived. I do miss bread, I do miss cakes and wine and oh so many other things… but I am on a diet! Say it loud and say it proud. So I am taking a break from them… not a permanent one… and focusing on other, no less tasty, treats. Take this vegan red lentil soup with carrots, parsnips and coconut for example – it is absolutely delicious and very, very filling. It’s also very easy to make, thrifty, and packed with nutrients. Now all I need is a low-carb bread to serve with it.
Red lentil soup with carrots and parsnips
- 2 onions peeled and roughly chopped
- 3 carrots peeled and roughly chopped
- 3 large parsnips peeled and roughly chopped
- 2 garlic cloves peeled and crushed
- 1 apple peeled and chopped
- 150 g | 5.3oz red lentils rinsed well
- 1 x400g | 14oz can light coconut milk
- 500 ml | 2 cups vegetable stock
- 2 tsp mild curry powder
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 2 dashes Tabasco
- salt and pepper to season
- 1 tbsp poppy seeds
- 1 tbsp chopped coriander cilantro
- 1 tsp olive oil
- cayenne pepper optional
- Put the lentils in a saucepan and cover with water. Bring to the boil then simmer for 20 minutes. Keep and eye on the pot as it WILL boil over - you have been warned. Once cooked, rinse and set aside.
- Meanwhile heat the olive oil in a large saucepan and add the spices and garlic. Stir together for a couple of minutes and then add all the vegetables and apple. Cook for a few minutes.
- Add the stock and coconut milk and bring to the boil. Lower the heat and simmer for 30 minutes or until the vegetables are tender. Transfer to a food processor and blend until smooth.
- Return to the pot and stir in the lentils. Simmer for a couple of minutes and then stir in the chopped coriander. Check the seasoning and add salt and pepper to taste.
- Serve with a sprinkling of poppy seeds and a pinch cayenne pepper.