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Lentil soup with turmeric

Label biofood
60 min
easy
medium

Preparation

1

Pre-heat the oven to 180°C. Then peel the carrots and dice. Place the carrot slices onto a baking sheet with a little olive oil, salt, pepper and mixed herbs.

2

Peel three cloves of garlic and add to the baking sheet. Now place the baking sheet in the oven and cook for around twenty five minutes, until nice and tender.

3

In the meantime, start to prepare the lentils. Place them in a pan of boiling water and boil for around ten minutes, then simmer for a further ten minutes, until tender.

4

Together with a little olive oil, place the mustard seeds in a pan, along with the turmeric, cumin and mustard seed, and fry. Place the cooked carrot and garlic in a blender together with the lentils and fried herbs, add the coconut milk and water and blend into a smooth and creamy mixture.

5

Next, decant the soup into a pan and heat.   Thinly slice the mushrooms and place these, together with the beans, in the pan. 

6

Then add two crushed cloves of garlic, some dried herbs and a little olive oil and fry for around 3-4 minutes.  Pour the soup into bowls and garnish with the mushrooms and beans.

Ingredients

4
People
  • 300 ml water
  • 50 g red lentils
  • 1 can beans
  • 12 pieces mushrooms
  • 700 g carrots
  • 6 tablespoon coconut milk
  • 2 tablespoon olive oil
  • 5 cloves garlic
  • 1 tablespoon mixed herbs
  • 1 tablespoon dried herbs
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon mustard seed
  • 1 teaspoon salt and pepper

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