Yes I’m still making soups! I know it’s May but so far spring has served us up an array of varying weather and the warm days are interspersed with very cool ones with icy wind. So, spiced lentil soup. To be honest I can eat soup in any climate and any season though and this spicy, coconut creamy, tomato-y lentil soup without any big chunks of veg feels like a spring evening kind of meal to me. I’m sure some of you are as much soupoholics as me and I look forward for you to try this one.

The soup is mild yet full of flavour, creamy and satiating. It doesn’t have many ingredients but the lentils along with the coconut milk really fills a stomach. With that said if you’re looking for a soup that will serve as a light meal this is not the soup you’re looking for. This is the soup you want after you’ve been clearing out your garden, watering your baby seeds and mowing the lawn that all of a sudden has started growing. That is when Rob and I have enjoyed it the most at least.

Our garden is finally taking shape and we are so excited to see it grow. All around us spring has sprung with flowers, buds and leaves popping out of the woodwork. These are exciting times. But also a little bit exhausting. I find myself trying to balance my excitement to do everything with the fatigue that comes with doing so. I think spring is a time to pace yourself a little so that you preserve some of your energy and solar power to last through the summer. It also helps with actually enjoying the moment we’re in; take a moment, a deep breath, look around you, listen to the birds, get a whiff of that fresh grassy spring scent and try not to rush through it spade first. At least this is what I try to tell myself.

And then make some soup when you’re hands are a little cold from digging in the spring dirt or you’re home from work and managed to catch some cold spring rain on the way. Find some comfort and cosy to balance your excitement and the spring in your step. Enjoy! x

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YIELDS: 4-6 servings /  TIME: 40 min

3 medium sized brown onions, roughly chopped
6 garlic cloves, minced
2 large carrots, chopped into small cubes
2 cups red lentils, rinsed and drained
1 1/2 tsp smoked paprika powder
1 1/2 tsp ground cumin
1 tsp ground turmeric
3/4 tsp cinnamon
1/4 tsp cardamom
3 cups water
1 can diced tomatoes (500g)
1 can coconut milk (400ml)
1 vegetable stock cube or 1 tbsp vegetable stock powder
1/2 – 1 tbsp maple syrup or other liquid sweetener
Sea salt + white pepper, to taste
To serve: lime wedges + coriander

Sweat your onion, garlic and chopped carrots in a splash of water covered and over medium heat, roughly 5 minutes or until onion has softened.

Uncover the pot and add your spices and mix well. Let the aromas meld together for a minute or two before adding your drained lentils and mixing them through.

Add your water, diced tomatoes, coconut milk and stock cube straight away and bring to a boil as you stir to dissolve the coconut milk. Reduce heat to a simmer and cook uncovered for 25 minutes, stirring every so often to prevent sticking.

When the lentils are cooked and the soup has thickened to your liking season with sea salt and white pepper and add some maple syrup to balance it out.

Serve with wedges of lime and coriander.