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This lentil soup is packed full of flavour, nutritious and comforting. It requires a few staple ingredients, no fancy cooking methods and delivers a meal that you’ll want to eat over and over again.
Add onion, garlic, ginger, chilli and carrot to a large pot with a little oil and fry for around 10 minutes. Add cumin, coriander and paprika and mix well to combine.
Add stock and lentils to the pot and bring to boil. Simmer for approximately 10 minutes.
Add the coconut milk, tomato paste and diced tomatoes and simmer for a further 20 minutes.
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!