| 4 tbspn oil
1 kg carrots peeled and chopped 3 large onions chopped 8 sticks celery chopped 4 garlic cloves finely chopped 80 g creamed coconut 300 g red lentils – well washed |
3 l vegetable stock
500g passata Pot fresh parsley – finely chopped 4 tsp ground coriander 1 tbspn? curry powder Salt & black pepper
|
Heat oil in large stock pot and sweat the onions, carrots, celery with lid on stirring occasionally
Add garlic and spices – cook for 5 mins
Add remaining ingredients (apart from creamed coconut) and simmer for 20 mins
Add creamed coconut
Adjust seasoning