A Perfect Pantry
Vegan Lentil Soup
- PREP TIME
15min - COOK TIME
Hi 3-4hr, LO 4-6hr - READY TIME
- - SERVINGS
4-6
INGREDIENTS
- 2 tbsp. olive oil
- 1 brown onion, fine dice
- 1 tsp. grated ginger
- 2 cloves garlic, crushed
- 2 tsp. chopped coriander root
- 1 tsp. curry powder
- 1 tsp. salt
- 1 stick of celery, fine dice
- 2 medium carrots, cut into 1cm pieces
- 1 large sweet potato, large dice
- 200g red lentils (1 cup), rinsed and drained
- 1L vegetable stock
- 200g tin crushed tomatoes
- 200ml coconut milk + 50ml extra for drizzle
- ½ bunch coriander leaves
- 1 green chilli, sliced
DIRECTIONS
- Place the removable cooking bowl into the multi cooker. Press the START/CANCEL button to turn on the multi cooker. Press the MENU button until SAUTE is illuminated. Adjust the cooking time to 10 minutes. Press START/CANCEL to pre-heat. The multi cooker will beep when the pre-heat is complete.
- Add the oil to the cooking bowl. Add the onion, ginger, garlic and coriander root to the cooking bowl. Sauté for 1-2 minutes, stirring continuously. Add the curry powder and salt and stir to combine. Add the celery, carrots, sweet potato, lentils, stock, crushed tomatoes and coconut milk. Close the lid.
- Press MENU until the SLOW COOK HIGH is illuminated. Adjust the time to 3 hours. Press START/CANCEL to begin. The multi cooker will beep when the function is complete and switch to KEEP WARM. Press START/CANCEL to turn off the multi cooker.
- Using heatproof mitts, remove the cooking bowl from the multi cooker. Blend half of the soup in a separate bowl using a stick mixer then mix together the blended and unblended soup. Ladle into serving bowls and serve with a drizzle of extra coconut milk, coriander leaves and sliced green chilli.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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