Carrot Lentil Soup with a hint of coconut

I started out making a completely different soup, trying out a new recipe, and part way in I thought about that bit of coconut milk I had in the fridge.  So I forgot about the recipe,added the coconut milk, and ended up with this lovely soup.  It’s only a bit of coconut milk, so it’s not the main flavour, but it gives a bit of creaminess.

What you need:

3 rashers bacon

1 onion, finely diced

1 clove garlic, sliced

1/4 teaspoon chilli flakes

1 teaspoon garam masala

2 large carrots, grated

3-4 cups chicken stock (or turkey)

3/4 cup lentils

3/4 cup coconut milk

salt and pepper

What you do:

1. Fry bacon until crispy; place on paper towels to soak up the excess fat, and chop once it is cool.

2.  Heat the oil in a pot then add the onions, cooking until slightly browned.  Add garlic, carrots, chilli flakes and garam masala.  Cook for a few minutes.

3.  Add bacon and lentils, then pour in the chicken stock.  Bring to a boil, then lower the heat and cook until the lentils are cooked, about 40 minutes.

4.  Add coconut milk, and season to taste.  you may not need to add much salt, as the bacon will give it a bit of saltiness.

Options for serving:  top with a bit of yogurt or squeeze a bit of lime on top.

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