This heart warming and nutritious soup is wonderful during the winter months. Low in fat and calories yet a good source of protein and fibre, this tasty soup helps to slow down digestion, keeping your energy levels up and stabilising blood sugar levels.
2 onions, roughly chopped
5 cloves of garlic, crushed
2 tbsp coconut oil
3 large carrots, peeled and roughly chopped
1 red chilli, seeds removed, roughly chopped
150 g red lentils, washed and drained
1 tsp ground cumin
1 tsp ground turmeric
1¼ litre of vegetable/chicken stock
Salt and pepper
Heat the coconut oil in a pan. Once melted, add the onion and garlic and soften for approximately 10 minutes (until cooked but not brown).
Add the carrots, chilli, cumin and turmeric to the pan and cook gently for a further 5 minutes.
Add the lentils, stock, and seasoning and simmer for 35-40 minutes.
Cool the soup slightly before blending in a liquidiser until smooth.
To serve, pour the soup back into a pan and bring up to temperature, checking the seasoning. Pour into soup bowls, top with a spoonful of natural yoghurt and chopped coriander.
* Take special care when liquidising the soup if it is still hot.