Bart's Recipes
Heat a splash of oil or water in a pan over medium-high heat. Sauté the diced carrot and finely chopped celery stalk here for a few minutes. Then add the dried red lentils to the pan, along with the turmeric and cumin. Stir everything well and cook briefly to release the flavors of the spices.
Pour in the yeast-free vegetable broth and stir the mixture together. Bring everything to a boil, then immediately reduce the heat and let the soup simmer gently. Cook the soup for approximately 15 to 20 minutes, until the lentils are completely soft and fall apart on their own.
In the final minutes, reduce the heat very low and stir the coconut milk gently into the soup. Let everything warm through briefly, but make sure it doesn't boil. If desired, purée part of the soup with an immersion blender to achieve a thicker and creamier texture.
Remove the pan from the heat when everything is hot. Ladle the warm lentil soup directly into bowls or deep plates and serve immediately.
