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Coral lentils and coconut milk soup

Recipe (4 servings) ingredients:

200g coral lentils
400ml coconut milk
2 carrots peeled and cut in dice
1onion chopped
2tsp Indian curry powder
400g diced canned tomatoes
600ml vegetable broth
2tbs olive oil
salt, pepper

Peel the onion and carrots, rinse them and cut them into small cubes. Heat the olive oil in to a casserole pot and add the chopped onion. Saute for about 2-3 minutes, until it becomes translucent. Add the carrots together with the curry powder. Stir for about 5 minutes. Add the coconut milk, the tomatoes, the vegetable broth and the lentils. Once the mixture starts boiling, cover the casserole pot, lower the heat to medium and let cook for about 265 minutes, until the lentils become soft. Season with salt and pepper and blend the ingredients using a high speed blender until a homogeneous thick texture is reached. Serve with croutons and garnish with some fresh parsley leaves.

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Enjoy !!