Swirl coriander oil through this creamy red lentil soup for a gourmet touch.
- Heat the oil in a saucepan over medium-high heat. Add onion, garlic and ginger and cook, stirring, for 5 minutes. Add cumin, coriander and turmeric and cook, stirring, for 1 minute. Add chicken stock, sweet potato and lentils and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes. Set aside for 10 minutes to cool.
- Meanwhile, place the extra peanut oil and coriander in the jug of a blender and blend until well combined. Set aside.
- Place one-quarter of the lentil mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat in 3 more batches. Add coconut cream and stir over low heat for 5 minutes. Season with salt and pepper.
- Ladle soup among serving bowls and drizzle with coriander oil. Serve immediately with pappadums.
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