Well this one went down a storm at last Saturday’s retreat day. For which I am so glad for :0p
This recipes is so simple, all you need is a hot pot and a bit of patience. Picture below is a slightly poor one with a half eaten bowl of soup (I always forget to take pictures)
Prep time minutes
Cooking time 5 hours (if leaving the house for the day, then set hot pot to low perhaps add an extra cup of water)
4 sticks of celery
4 Spring onions
300 grams yellow split lentils
1 red chilli
1 tablespoon curry power
1 can of coconut milk
2 tablespoon bullion powder
1 inch of ginger
2 cloves of garlic minced
3-4 cups of water
Salt & Pepper (to taste)
Coriander for garnish
2 limes squeezed in to mix before serving
Slice celery, chilli and spring onions into thin slices. Then add all ingredients (part from coriander, limes and coconut milk) to the hot pot combine and stir all ingredients until well mixed. Set the pot onto high and leave for four hours, check occasionally to make sure mix isn’t drying out, if so just add half to one cup of water., depending on dryness. after four hours, add the can of coconut milk.
After five hours, check that the lentils have softened and that the soup is at the desired consistency (personal preference here) if too thin, then leave on hot for another hour.
Once cooked and at desired consistency, squeeze in the limes stir in and add coriander to garnish.