Ingredients
2 tbsp olive oil
1 large onion, diced
400 g carrots, peeled and chopped
2 garlic cloves, crushed
2 tsp curry powder
½ tsp ground turmeric
¼ tsp ground cinnamon
75 g dried red lentils
600 ml vegetable stock
100 ml full‑fat coconut milk
Salt and freshly ground black pepper, to taste
For the feta crumble:
30 g feta
1 tbsp parsley, roughly chopped
1 tbsp chives, thinly sliced
25 g pumpkin seeds
To serve:
Warm bread and butter or plant‑based spread
Instructions
Heat 1 tbsp oil in a large non-stick pan over medium heat. Add onion and sauté ~10 minutes until softened.
Add remaining oil, carrots, garlic, curry powder, turmeric and cinnamon; sauté 2–3 minutes.
Stir in lentils, then pour in vegetable stock. Bring to a boil, reduce heat and simmer 15–20 minutes until carrots and lentils are tender.
While soup cooks, mix feta, parsley, and chives for crumble; toast pumpkin seeds in a dry pan until golden.
Stir in coconut milk, simmer 2–3 minutes. Remove from heat and blitz until smooth. Season to taste.
Ladle into bowls, top with feta crumble and pumpkin seeds. Serve with warm bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
