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Sprung From
Red Lentil and Carrot Soup | Lisa's Kitchen
maggiedesign wants to cook this
4 - 6
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 heaping teaspoon of turmeric
- 1 heaping teaspoon of cumin
- 1/4 teaspoon of cayenne
- 1 teaspoon of sea salt
- 1/2 teaspoon of cracked black pepper
- 2 medium ripe tomatoes
- 1 large carrot, sliced into thin rounds
- 1 cup of red lentil, rinsed well
- juice from one small lemon
- 3 cups of water or vegetable stock
- 14 ounce can of coconut milk
- 2 - 3 hot chillies, finely chopped
