GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Keep the chills at bay, with this wholesome, lightly spiced Indian inspired soup. Made with red lentils, carrots, apples and coconut milk. Ticks all the winter warmer boxes and is a great one to stock up on and freeze.
Prep Time: 15 mins
Cook time: 30 mins
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1/4 tsp ground cardamom
1/2 tsp dried thyme
knob of butter (or leave if vegan)
drizzle olive oil
1 onion, finely diced
1 carrot, peeled & diced
1 fresh chilli, chopped (seeds removed if preferred) or 1 tbsp dried flakes
1 inch fresh ginger, grated
3 cloves garlic, crushed
bunch of coriander stems and roots, finely chopped
2 apples, peeled, cored & diced
1 tin tomatoes
750ml hot stock (chicken or vegetable)
1/2 cup dry red lentils
1 tin coconut milk
salt and plenty of black pepper
roasted cashews – garnish
fresh coriander leaves – garnish
drizzle coconut milk
Combine all the dry spices and herbs, mix well.
In a large saucepan, add the butter and oil, when bubbling, toss in half the spices. Stir through the hot oil and butter and cook, over a medium heat until the mixture is dark, bubbling and smelling divine.
Add the onion, carrot, and chilli. Saute gently until the onions are translucent and soft. Now add the ginger, garlic, coriander and apples, toss through the mixture, then add the rest of the spices. Cook stirring for 1 – 2 minutes, now add the tomatoes and stock.
Stir, bring to a boil, then sprinkle in the lentils.
Reduce the heat and simmer (uncovered) for 20 minutes or until the lentils are cooked (to test – squash one between your fingers if it’s soft and tender, you’re good to go).
Remove from the heat, for gorgeous texture, using a hand blender (or transfer to a blender), puree half of the soup and leave half with gorgeous chunks of vegetables. Return the soup to the heat and stir through the coconut milk.
Taste and season, I love lots of black pepper in mine.
Serve : drizzled with coconut milk and garnished with chopped cashews and fresh coriander
Jax Says : this recipe is stunning with my Garlic and Herb Flat breads.
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