Anti-Inflammatory Lentil & Vegetable Curry Soup

August 20, 2021

This balanced soup is creamy, mildly spiced and savoury; A result of regular tweaks in Sharan's kitchen over the years! A variety of winter veggies combines with Kennedy Farms red lentils, spices, coconut and a touch of any Pepo Farms flour to produce this comforting soup. It can easily be made vegan if you use vegetable stock. A perfect winter soup full of goodness!

This soup is:

Full of Anti-Inflammatory spices
Vegan option
High in fibre & protein
Rich in copper, manganese, selenium and essential fatty acids
Packed with slow release carbohydrate

You'll need:

4 cups stock (Sharan prefers a good beef stock for this recipe)
1.5 cups coconut milk
1 TBSP coconut oil
2 tsp turmeric powder
3 tsp cinnamon
2 tsp cumin
1 tsp cardamom
2 dried cups red lentils
1 large onion, finely diced
1 stick celery, finely diced
1 carrot, finely diced
8 finely chopped garlic cloves
1 tsp salt
1 tin chopped tomatoes
1 cup frozen corn
1/2 red capsicum chopped
1/2 zucchini chopped
1/2 head cauliflower cut into small florets
1/4 cup of your favourite Pepo Farm's seed or nut flour (we have used Walnut or Pecan flour in this one)

Method:

Rinse 2 cups red lentils until water runs clear. drain well
Melt 1TBSP coconut oil in in a large pot on medium heat
Sauté onion, celery and carrot for a few minutes
Add 2 tsp turmeric and 8 chopped garlic cloves and continue to sauté for a few more minutes
Add 4 cups of stock and bring to the boil
Once boiling heavily turn the heat down to medium and add the 2 cups of lentils and 1tsp cardamom. simmer for 15mins
Add 1 tin of coconut milk, 1/4 cup of Pepo flour, remaining spices, chopped tomatoes, corn, zucchini, cauliflower, salt and pepper and continue to simmer, stirring occasionally for 20mins or until lentils and vegetables are soft
serve hot with brown rice or just on its own, its really filling!