CURRIED RED LENTIL SOUP 🇮🇳 SOUP SEASON 2 welcome back to SOUP SEASON 2 - the series where I show you how to make the best soups in town. for EPISODE 6, I’ve made my CURRIED RED LENTIL SOUP - inspired by Indian mulligatawny, done my way. packed with nutritious red lentils, creamy coconut milk, then warming veg + spices, this soup that will warm you up like no other. feel free to adapt to your taste - this is just the way I made mine. I’ve written my full recipe for you below👇 so enjoy! and as always, let me know if you give it a go! Alfie x INGREDIENTS (serves 4-6) 2 carrots 2 brown onions 1 red/orange pepper 4 garlic cloves 1 thumb-sized knob of ginger 1 red chilli (optional) 1 tbsp curry powder 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 tbsp tomato purée 100g red lentils 400ml coconut milk 750ml vegetable stock Handful fresh coriander 100g yoghurt Salt Pepper Olive oil 1. Finely dice the carrots, onions + pepper. Warm 2 tbsp olive oil in a saucepan to a medium high heat. Add the veg with a pinch of salt + sauté for 5-10 mins until softened. 2. Finely dice the garlic, ginger + chilli is using. Add to the pan + fry for a further 1 min until fragrant. 3. Add the dried spices, stir well + allow to cook off for 1 min. Then add the tomato purée + allow to cook for 1 more min. 4. Pour in the coconut milk, lentils + vegetable stock. Stir well, bring to a simmer + cook for 20-30 mins with the lid on, stirring regularly to avoid burning. 5. Season to taste with salt + pepper. To adjust consistency, I like blending 1/2 until smooth + readding to pan. Add a splash more boiling water to loosen if required - it’s up to you! 6. To serve, ladle the soup into bowls. Top with dollops of yoghurt, fresh coriander, chilli if you like, a swirl of chilli oil + a crack of black pepper. Naan is ideal, but toast works great too - enjoy! #redlentil #indianfood #soup #soupseason #homemadesoup #EasyRecipes - @alfiecooks_