Serves 6
150g Red lentils
2 Large sweet potatoes
2 Red peppers
1 White onion
2 Carrots
2 Parsnips
1 Small red chilli
2 Cloves of garlic
3 Inches of ginger
1/2 Tin coconut milk (optional)
1 Small bunch of coriander
1tsp Cumin
1tsp Turmeric
2 Pints of Boiling water
Bring 2 pints of water to the boil, add the ground spices and dry lentils. Boil then simmer for 30 minutes.
Meanwhile, chop and roast the sweet potato and red pepper in the oven until softened.
Chop the onion, parsnips, carrots and fresh herbs and spices.
Fry the onions in olive oil in a pan with the garlic, chilli and ginger.
Once the lentils have been cooking for 30 minutes, add the cooked onions, carrots, parsnips and the other roasted vegetables.
Boil then simmer for a further 25 minutes.
Leave to cool and then blend gradually, adding the coconut milk if you decide to.
Serve with a drizzle of coconut yogurt and fresh coriander. Enjoy!