This meal is a cross between a stew and a soup as there isn't much liquid. It's vegan, super tasty and made with love, so satisfying! I recommend it served with greek yoghurt and mint or if you want to keep it vegan, coconut yoghurt though its just as good on its own. This was my go-to soup years ago and recently pulled out my cookbooks again and remembered why I loved it so much which is why I wanted to share it with you.
Preparation: Step 1 - Defrost Overnight Step 2 - Microwave until hot (4mins) 🥗 Best served with toasted bread
Ingredients: Red lentils, sweet potato, red capsicum, vegetable stock, ginger, garlic, onion, madras curry powder, turmeric, cumin, coconut oil
Hi I'm Michelle, I'm a passionate home cook, recruitment manager and new mum who also has a side business 'Forage Sydney' hosting rogue dinner party dining experiences.In my mind there's nothing better than using seasonal, organic or free range ingredients to create delicious and nutritious food; this is what I strive to do both at home and for others. My food style is mixed, having travelled to many countries and sampling lots of interesting food, I tend to take inspiration from these experiences as a whole rather than pinpoint a specific cuisine, as long as it's tasty and makes you feel good!