Spiced Red Lentil Soup | Recipe | Natalie Penny

Ingredients

• Ingredients
• Instructions
• In a large high sided pan add the oil, and sofrito mix. Cook down on a medium low heat until soft and sweet about 10-15mins.
• Add in the spices and cook for a further minute or two, followed by the ginger and garlic. Cook for a further minute before adding the roughly chopped carrot and sweet potatoes, stir to coat.
• Pour in the coconut milk and stir to combine and melt the solids, follow that with the stock and the lentils.
• Stir well and bring to a simmer, reduce the heat, and put the lid on. Continue to cook until the lentils are soft, and vegetables are cooked through.
• Serve as is or topped with Greek yogurt, fresh coriander leaves and sesame seeds.