3 medium-sized carrots
1 white onion
2 tsp ground turmeric
2 tsp cumin
2 tsp paprika
1 small red chilli
Half a pack of Cornish Seaweed Company Kombu
1 tbsp coconut oil
2 cups dried red lentils
3 pints vegetable stock
1 can coconut milk
1 can tomatoes
Soak the seaweed in a bowl of cold water for 30 minutes and preheat the oven to 180’C.
Peel and chop the carrots, onion and ginger.
Chop the chilli, removing the seeds.
On a low heat in a thick bottomed saucepan, add the coconut oil. When melted, add the carrot, onion, chilli, ginger and cook for 10 minutes.
Add the spices and stir for 2-3 minutes.
Add the vegetable stock, lentils, coconut milk and tomatoes and stir well. Leave to cook for 10 minutes on a low heat.
Rinse the seaweed well and chop finely. Save 1/8 of it for roasting. Add the rest to the soup and cook for a further 20 minutes.
Coat the seaweed that you have put aside for roasting with a little coconut oil. Place on a tray and roast for 10 minutes until crispy.
The lentils should now be soft. Turn down the heat and leave to cool for 5-10 minutes. Blend everything together – the seaweed won’t blend entirely so don’t worry if you can still see it! If necessary, add a little more stock until the consistency is to your liking.
Garnish with a little roast seaweed.
Thank you to Eliza Flynn for this warming soup recipe – http://healthylivinglondon.com.