Wednesday, June 23, 2010

Orange lentils = red soup.

I seem to have this problem with highly liking all that Steph cooks on Vegan About Town.... I'm trying to be healthy for a while and so her adaptation of coconut red lentil soup + my left over lentils was pretty much a match made in heaven! I altered it too as I didn't have any ginger or curry paste laying around. Sorry that I keep cooking all of your recipes, Steph. Indeed I will cook more of my own soon! That is, when my laziness dissipates. 

...couldn't wait.

coconut and split orange lentil soup.

1 cup split orange lentils, cooked.
2 carrots, diced
1 small potato, diced
1 cup diced pumpkin
1 Tablespoon oil
1 teaspoon butter
2 spring onions, chopped
2 garlic cloves, finely diced
4 teaspoons ground cumin
4 teaspoons ground coriander
1 teaspoon chilli powder
1 teaspoon tandoori spice (it is bright red in colour)
a third of a cup of tomato paste
3 teaspoons sweet mango + ginger chutney
1 teaspoon zesty mango pickle
1 can coconut milk
2 Tablespoons greek yoghurt
1 tomato, diced

Boil carrots, potatoes and pumpkin until cooked through. Mash through a potato ricer. Set aside.
In a frying pan add oil and butter and when bubbling add in spring onions, garlic, cumin, coriander, chilli and tandoori spice. Cook for about 1 minute, stirring continuously.
Add in the tomato paste, mango chutney and mango pickle. Make sure you break up the chutney and pickle with your spoon quite a bit. Fry for another minute – it should resemble a red hot delicious mass.
Add in the tomato, coconut milk, yoghurt and smooshed vegies.
Cook for another 5 minutes.
Season with salt and pepper.
Blitz in a food processor or just eat as is. Yum yum yum nom nom nom.

see.... it is kinda different!

red red red!

^ this has been my inspiration level..... Yes, yes it is mashed potato, peas, gravy and a vegie burger. hahaha. 

Oh my.


  1. Haha, I book marked that recipes of Steph's too as it looks so delicious!


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