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