Turmeric and lentil soup

Serves 2

1 and a 1/2 cups of water (300ml)
1/4 a cup of split red lentils (50g)
6 carrots (700g)
6 tablespoon of coconut milk
2 tablespoons of olive oil
3 cloves of garlic
1 tablespoon of mixed herbs (I use herbs de provence)
1 teaspoons of turmeric
1 teaspoons of cumin
1 teaspoons of mustard seeds
salt and pepper

For the beans
– 1 can of cannellini beans beans (400g)
– a dozen chestnut mushrooms
– 2 cloves garlic1 tablespoon of dried herbs

Pre-heat the oven to 180C
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. 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.
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.
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.
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.
Then place the blended soup in a pan to warm while you make your beans and mushrooms.
Finally drain your beans and slice your mushrooms into thin pieces, place these in the frying pan that you used to fry the herbs – this means that the mushrooms and beans will soak up
the leftover deliciousness from the pan! Then add two crushed cloves of garlic, a sprinkling of dried herbs and some olive oil and sauté them for about three to four minutes, until the
mushrooms turn slightly brown.