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Sweet and earthy swede and nutty red lentils are a match made in soup heaven. Whizz them up with creamy coconut milk and a pinch of curry spices for a warming winter dish.
Prep: 15 mins | Cook: 25 mins
This is delicious! I had a free swede in my last veg box and wanted to do something other than mash it. It was about 400g once peeled, so I added 2 carrots and increased the lentils to 120g, which made 4 portions of soup. I used Steenbergs mild curry powder, so yummy! Oh and i didn't bother grating the swede, just diced it up.
Took previous comment into account, so used: half a grated swede (maybe 500 grams? Forgot to weigh), about 75 grams coconut cream, about 150 grams red lentils and 4 cloves of garlic in (but we like garlic in our house). It was a massive hit, and even the picky eater who 'doesn't like anything' seemed to enjoy an entirely voluntary helping!! I agree that rough weights would be helpful (even if I forgot to include mine...) The coconut cream was what was left from skimming a tin of coconut milk used for a different daal!!
Mine was bitter and practically inedible. I used one swede. It did seem quite a lot of swede. Made enough for 4. And couldn't taste the spice of coconut. So probably my swede was too big. Please can you give a weight of swede? It sounds so nice in theory!