3 Tbsp Olive Oil
2 finely chopped Onions
4 finely chopped cloves of garlic
3 tsp ground Cumin
3 tsp Tumeric
2 tsp ground Coriander
1 ½ tsp hot paprika
1 ½ cups of red lentils (more if you like it thicker)
optional 1-2 chillies
2 potatoes finely chopped
2 carrots chopped or grated
4-5 diced tomatoes or one can of tomatoes
1-1 ½ can of coconut milk
1 litre vegetable stock
juice of one lemon
1. Heat up the oil and add the spices, fry them for a couple of seconds till they blend into a thick brownish paste and add the onions and garlic.
2. Fry until onions get soft and add the lentils, fry lentils for a couple of minutes and add the tomatoes (fresh or canned). After 3-4 minutes add the potatoes and carrots and finally some vegetable stock.
3. Let everything simmer until the lentils get soft, add more water or vegetable stock according to how thick you like the soup.
4. Add the coconut milk and maybe some more cumin and tumeric, lemon juice and salt to taste.
Add some chopped fresh coriander on top!
The lemon season is here! I have been craving Lemon Curd/Lemon Butter since I left the UK and thought there should be an easy way to make a vegan version of it! So here it is:
1 cup of fresh lemon juice
1/2 cup of water
1 1/2 cups of sugar
4 Tbsp Cornstarch
a pinch of salt
a tsp. of lemon zest
1/3 cup soy milk
125 gr. Coppha
1. Boil the juice, water, sugar and starch. Once it has reached the boiling point add the remaining ingredients and whisk until it thickens.
2. Fill the Lemon Curd into empty marmalade glasses (sterile) and let it cool.
3. Enjoy on Pancakes, Crumpits, or Toast! It will stay fresh for a while in your fridge but be careful as it is preservative free it will go bad quiet easily. I usually use it up by making lemon tarts and cakes.