Just wanted to reveal a fantastic recipe we have been working on, which is going to make part of our NEW extended cook book.
Easy to prepare, delicious and cost effective!!
Like all our recipes!!
2 tsp cumin seeds
1⁄2 tsp chilli flakes
2 tbsp olive oil or coconut oil
600g carrots, coarsely grated
150g red lentils
400ml can coconut milk
Salt n pepper to taste
Natural yogurt and coriander leaves to serve
Heat a large pan and dry fry the cumin seeds and chilli flakes for 1 minute. Put half of this mixture aside for later. Add the oil, carrot, lentils, water and coconut milk to the pan and bring to the boil. Simmer for 20 minutes until the lentils have softened.
Whizz the soup with a hand blender or in a food processor until smooth. Season to taste, and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices.