[cooked-sharing]
1 tbsp Ghee
1 onion, finely chopped
2 celery stalks, finely chopped
2 tbsp coriander stems, chopped
1 tbsp ginger, freshly grated
2 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
250 g dried red lentils, well rinsed
400 g orange sweet potato, peeled and chopped into small cubes
3 medium carrots, chopped into small cubes
2 l of vegetable stock
2 tsp tamari
3 tsp mirin
coconut cream and fresh coriander for garnish
1
Heat the ghee and add onion, celery, chopped coriander stem and ginger and cook for 5 minutes.
2
Add the cumin, ground coriander and curry powder and cook a further minute
3
Add the lentils, vegetables and stock.
4
Cook on a gentle heat for 40 minutes.
5
Add tamari and mirin.
6
Garnish with coconut cream and fresh coriander leaves.
CategorySoups
Ingredients
1 tbsp Ghee
1 onion, finely chopped
2 celery stalks, finely chopped
2 tbsp coriander stems, chopped
1 tbsp ginger, freshly grated
2 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
250 g dried red lentils, well rinsed
400 g orange sweet potato, peeled and chopped into small cubes
3 medium carrots, chopped into small cubes
2 l of vegetable stock
2 tsp tamari
3 tsp mirin
coconut cream and fresh coriander for garnish
Directions
1
Heat the ghee and add onion, celery, chopped coriander stem and ginger and cook for 5 minutes.
2
Add the cumin, ground coriander and curry powder and cook a further minute
3
Add the lentils, vegetables and stock.
4
Cook on a gentle heat for 40 minutes.
5
Add tamari and mirin.
6
Garnish with coconut cream and fresh coriander leaves.