CURRIED COCONUT LENTIL SOUP

Ingredients

2 cups lentils

1 sweet potato or regular potato, peeled and chopped

1 large onion, chopped

2 – 3 garlic cloves, chopped

1 tbsp green seasoning

1½ cups coconut milk

1 cup chicken broth or water

1 tbsp curry powder

1 tsp geera/cumin

½ tsp cinnamon powder

½ tsp red chilli flakes

Salt and black pepper

2 tbsp vegetable oil 

Directions

1. Soak the lentils in a large bowl of water for approximately1 - 2 hours or overnight. Drain and cook in boiling water until tender.
2. In a large pot, heat the oil over medium high heat. Add the onions and cook for 1 min.
3. Mix the curry powder and geera with a little water to form a runny paste. Add this to the onions and stir well, cooking for 1 minute. Add the cinnamon, green seasoning, garlic and red chilli flakes. Mix well.
4. Add the lentils and mix well into the curry. Season with a little salt and black pepper.
5. Add the broth/water. Add the potatoes. Let cook for 10 – 15 minutes or until the potatoes are tender. You may need to add a little more liquid to finish cooking the potatoes.
6. Puree the mixture in batches in a blender or food processor until smooth, returning each batch to the same pot. Stir the coconut milk. Taste and adjust seasoning if necessary. Let heat through and serve.

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