Serves: 4-6

Zutaten

• 1 tablespoon olive oil
• knob of butter
• 1 large onion, finely chopped
• 1 carrrot, grated
• 2 cloves garlic, crushed
• 2 tablespoons tomato paste
• 2 teaspoons ground garam masala
• 1 teaspoon ground turmeric
• 3/4 cup red lentils
• 1x 400 gram tin crushed tomatoes
• 4 cups chicken or vegetable stock
• 1/2 cup coconut cream
• sea salt and freshly ground pepper

To serve (optional)

• wilted spinach or silverbeet, hot
• 1/4 cup coconut cream (highly recommended)
• 1/4 cup toasted pumpkin seeds

Zubereitung

Heat the oil and butter in a large saucepan and add the onion, carrot, and garlic wiht a good pinch of salt. Cover and cook for 10 minutes until tender, stirring occasionally. Add the tomato paste, garam masala and the turmeric and cook for 1 minute to toast the spices, stirring constantly. Add the red lentils, tomatoes and stock.

Season and bring to the boil then reduce the heat and simmer gently for 20 minutes or until the lentils are tender, stirring occasionally so the lentils don’t catch on the base of the pan. Stir in the coconut cream.

To serve: Divide the soup between bowls and top with a pile of greens, a drizzle of coconut cream and the pumpkins seeds.