Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 27

Curry powder can be used instead of the suggested spices for this soup, but the results will not be nearly as nice.

2 onions

2–3 cloves garlic

2 tbs vegetable oil

115g/4 oz/2 cups mushrooms

½ tsp ground coriander

½ tsp turmeric

½ tsp ground cumin

½ tsp ground ginger

185g/6 oz/1 cup red lentils

850ml/1½ pts/4 cups water

30g/2 oz/¹/₄ cup creamed coconut As required sea salt As required freshly ground black pepper

1) Chop the onions and garlic finely. Heat the oil in a saucepan and sauté them for a few minutes. Chop the mushrooms and add them to the pan; cook for a few minutes longer.

2) Stir in the spices and cook for a minute or two more, then add the lentils and water, plus a little sea salt. Bring to the boil, then lower the heat, cover and cook for 15–20 minutes, until the lentils are soft.

3) Chop or grate the creamed coconut and stir it into the pan. Taste for seasoning and add more salt if required and black pepper.