Nothing speaks to us like home more than a fulfilling and delicious lentil soup. This easy and creamy dish has been one of our favorites for years, it's fantastic to start a delicious meal or to serve as dinner for all the family. It's also super versatile, you can add as many spices as you like to the mixture, and you can adjust how much you blend it, so you can get a soft cream or a chunkier version. Try it as well with different toppings to keep things fun! Nothing speaks to us like home more than a fulfilling and delicious lentil soup. This...
1 tbsp olive oil
1 tsp ground cumin
1 tsp turmeric
1 cloves garlic
1 onions, SLICED
2 carrots, GRATED
2 cups bananas
6 cups chicken stock
1 cups coconut milk
small bunch coriander
Keep cooking the same
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Bring a deep pot to a medium-high temperature and add the olive oil.
Once the oil is hot, add the garlic, turmeric and and cumin powder and let them cook for a couple of minutes, just so the flavors start to pop.
Add the onion, potatoes and carrots and cook them for 5-7 minutes, stirring often.
Add the red split lentils and chicken stock and bring to a boil. Once it's boiling, reduce and simmer for 30 minutes, or until lentils are soft. Check for liquid halfway through the cooking time and add a bit more stock or water if needed.
Once the lentils and veggies are soft, use an immersion blender to process the soup until creamy (you can leave as many chunks as you wish).
Add the coconut milk and season with salt and pepper.
Serve with coconut milk, cilantro and almonds.
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