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This is one of my favourite soup recipes that was adapted from the lovely and very inspiring Ella Woodward, of Deliciously Ella. It’s full of nourishing fertility foods and will leave you feel very satisfied.

Trust me you will be going back for seconds or alternatively the soup will keep fresh in an air tight container for about 3 days.

This turmeric and lentil soup is just amazing; it’s the most comforting soup ever. The lentils, carrots and coconut milk together make it so thick and creamy, while the turmeric, garlic, mustard seeds and cumin give it such a deep, rich flavour so every spoonful really bursts with delicious goodness.

Serves 2-3


1 and a 1/2 Cups of Water (300ml)

1/4 Cup of Split Red Lentils (50g)

6 Carrots (700g)

6 Tbsps of Coconut Milk

2 Tbsps of Olive Oil

3 Cloves of Garlic

1 Tbsp of Mixed Herbs
1 Tsp of Turmeric

1 Tsp of Cumin

1 Tsp of Mustard Seeds

Salt and Pepper


For the Topping:

1/2 Can of Cannellini Beans (200g)

1 Clove of Garlic

1 Tbsp of Dried Herbs

3 Tbsp Pumpkin Seeds

1) Pre-heat the oven to 180C

2) Then peel the carrots and shop them into slices, place the slices on a baking tray with some olive oil, salt, pepper and mixed herbs.

3) Peel the three garlic cubes and add these to the tray too. Now place the tray in the oven and allow the carrots to cook for about twenty-five minutes, until they’re nice and soft.

4) While the carrots cook make the lentils, simple place them in a pan of boiling water and allow them to boil for about ten minutes, then let them simmer for ten minutes until they’re totally soft.

5) Just before the carrots and lentils finish cooking, place the olive oil in a frying pan with the turmeric, cumin and mustard seeds and let them cook until the mustard seeds start popping.

6) Place the cooked carrots and garlic in a blender with the lentils and the fried herbs, then add the coconut milk and water and blend until smooth and creamy.

7) Drain your beans, place these in the frying pan that you used to fry the herbs — this means that the beans and beans will soak up the leftover deliciousness from the pan!

8) Then add the crushed garlic, a sprinkling of dried herbs and some olive oil and sauté them for about two to three minutes, until the beans are warm and tender.

9) Pour your soup into bowls and add beans and pumpkin seeds and enjoy!


Hope you enjoy!

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