Red Lentil, Coconut & Peanut Soup

Today's recipe is from Pic's Peanut Butter  (V) (VG) (GF)

One batch to see you through the week. 5 days of hearty nutritious healthy lunches!

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, diced
• 2 peppers, diced
• 2 carrots, diced
• 2 inch piece of ginger, minced
• 2 large garlic cloves, minced
• 2 tsp minced red chilli
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp turmeric
• 2 cups diced kumara
• 1 can diced tomatoes
• 4 cups veggie stock
• 1 cup red lentil
• ½ cup Pic’s Smooth Peanut Butter
• 1 can coconut milk
• ½ tsp salt
• ½ tsp white pepper

Directions 

1. Add oil to a large pot, followed by the diced onion and cook until softened
2. Add the peppers, carrots and garlic to the pan and continue to cook for another 10 mins
3. Stir in the chillies and spices and cook off to a minute.
4. Add the kumara, tinned toms and stock and bring pan to the boil. Bring down to a simmer and cook for 30 minutes until the vegetables and nice and soft
5. Stir in the lentil and PB and cook for a final 10 minutes
6. Remove a scoop of soup from the pan and blitz the remainder until smooth.
7. Stir back in the separated soup, for a little texture (optional) and add the coconut milk.
8. Mix well and bring back up to the heat. Season to taste
9. Enjoy!