Just like Ali Wong’s husband, I’m trapped. Context is slightly different but trapped never the less. Him: by her fame and millionaire status. Me: by the rain. Potato, potato.
Thank the gods for this quick and easy to keep me not hangry occupied.
Curried Coconut, Carrot & Lentil Soup
Serves 4-6
Adapted from Arthur Street Kitchen
Ingredients
1 large brown onion, diced
4 cloves of garlic, crushed
1 carrot, diced
4tbs curry powder
700g jar of passata
1L vegetable stock
1 can coconut milk
1 1/2 cups red lentils – see note
Salt & pepper
Coriander to serve
Method
Heat a glug of olive oil in a large pot then over a low heat gently sweat out the onions, garlic and carrot for 5 minutes. Add a pinch of salt to stop the veg from browning.
While that’s on, pop your lentils in a bowl, cover with water and rinse through until the water is clear then drain.
Now back to the pot – add the curry powder and stir through. After about a minute add the passata, stock, coconut milk and lentils and bring to a boil.
Once boiling, turn down the heat to the lowest possible, add a pinch of salt and pepper and cook for 20-25 minutes or until the lentils are soft. Every now and then give the pot a stir to make sure the lentils don’t stick to the bottom.
YUM.
Kitchen notes...
This recipes won’t be nearly as good if using lentils from a can so try your hardest to find the packet ones 😉