Curried Lentil, Tomato, Aniseed Myrtle and Coconut soup
Time: 45 – 60 minutes
Serves: 2-4
A winter warmer that’s sure to satisfy! We’ve added Aniseed Myrtle extract to this hearty soup which is a good source of magnesium, lutein, folate, vitamin E, vitamin C and has great digestive properties. This is sure to become a staple during the colder months!
Soup
- Extra virgin olive oil
- 2 onions, finely chopped
- 2 large cloves garlic, finely chopped
- 3 inch (about 30g) piece of fresh ginger, grated
- 4 tbsp curry powder (use less if hot variety)
- 1 tsp red pepper flakes
- 1 ½ cups (300g) red lentils
- 6 cups vegetable stock
- 3 cups (750g) good quality bottled tomato sauce
- 6 cups vegetable stock
- 2 tbsp Aniseed Myrtle extract
- 1 can coconut milk
- Sea salt and black pepper to season
Garnish
- Big handful of cress, microgreens or baby salad leaves
- Handful of cilantro leaves
- 2 radishes, finely sliced
- Extra virgin olive oil
A winter warmer that’s sure to satisfy! We’ve added Aniseed Myrtle extract to this hearty soup which is a good source of magnesium, lutein, folate, vitamin E, vitamin C and has great digestive properties. This is sure to become a staple during the colder months!
- In a large pot, heat olive oil and add the onions with a pinch of sea salt. Cook for 8-10 minutes until golden. Add the garlic, ginger, curry powder, red pepper flakes and another pinch of salt; cook for 2 mins.
- Add the lentils, stir, and then pour in the stock and tomato sauce. Reserve about ¼ cup of the coconut milk for topping, and add the rest of the can to the soup. Add in the Aniseed Myrtle extract. Stir and cook for 20-25 minutes. Taste and season soup with sea salt and black pepper.
- Combine salad leaves with the cilantro and sliced radishes. Drizzle with olive oil and season with sea salt and black pepper.
- Ladle soup into big bowls, drizzle over some of the reserved coconut milk and top with the leafy, radish salad.
Recipe adapted from ‘Arthur Street Kitchen’.