RED LENTIL SOUP

lunch

gluten-free

autumn & winter

Ingredients

Makes 2–3 serves

Time 30 minutes

½ cup (100 g) dried red lentils

1 strip of kombu seaweed

1–2 Tbsp coconut oil

2 tsp cumin seeds

2 tsp mustard seeds

1 tsp ground cardamom

1 tsp turmeric powder

1 cup (250 ml) coconut milk

lemon juice, to taste

sea salt and black pepper

GARNISH

1–2 Tbsp coconut oil

1 white onion, cut in rings

1 tsp sesame oil

fresh coriander (cilantro) leaves (optional)

nuts (optional)

Method

Place the red lentils and kombu in a pan and cover with boiling water. Cover the pan and cook for 25 minutes over low heat.

Meanwhile heat the coconut oil in a frying pan and add the cumin and mustard seeds. Turn down the heat and add the other spices when they start to smell good and pop. Mix everything well, then add the herbs and spices to the lentils. Add the coconut milk and then transfer to a blender and mix until you have a creamy soup. Season to taste with the sea salt, black pepper and lemon juice.

For the garnish, heat some more coconut oil in a frying pan and sauté the onion. Serve the soup in bowls and sprinkle with the onion rings, sesame oil and maybe some coriander or nuts.