Ingredients 1 tablespoon olive oil
1 red or brown onion finely chopped
2 stalks celery, finely chopped
1 medium carrot, finely chopped
1 turnip, cubed into 1cm pieces
1 large clove garlic crushed
1 small red chilli finely chopped (to taste…)
2 x 400gm cans diced tomato
1 x can brown lentils (well rinsed)
1 x Massel “Beef” stock cube dissolved in 2 cups water
1/2 teasp each of paprika, cumin, ground coriander
few shavings of palm sugar (or teaspoon raw sugar)
1/4 cup of coconut cream
Fresh chopped parsley (or dill/basil/whatever)
Instructions Heat olive oil in large stovetop saucepan
Add first set of ingredients and saute until cooked and fragrant.
Add tomatoes, stock, lentils, spices and sugar.
Simmer for an hour or so.
Blend in batches until smooth and keep aside in a separate bowl until all is done, then transfer back to soup pot.
Stir through coconut cream, add chopped parsley.
Serve with toast.