Radishes... I just love them in salads and they are so good for you (great for the stomach and liver and rich in vitamin C). So when my work colleague Greg brought me in a massive bunch pulled straight from his garden, I thought I would try something a little different. You could say I put the rad in radish...
Here’s what you’ll need (serves 4):
- 1 large bunch of red radishes, roughly chopped
- 1 onion, roughly chopped
- 4 cloves of garlic, crushed
- 1 cup of red lentils
- 2 cups of chicken stock
- 2 cups of water
- 1 teaspoon of cayenne pepper
- 1 teaspoon of ground cumin.
- 1 teaspoon of garam masala
- 1 sprig of Thyme
- 1 tin of coconut milk
Cook the onion, garlic and radishes in a saucepan until softened. Add the stock, water, thyme, spices and lentils and bring to the boil. Cover and simmer for 20 minutes or until radishes are cooked through and lentils are tender (you may need to add more water at this point as the lentils soak up a fair bit). Blend soup in a blender, return to heat and stir in the coconut milk. Season with salt and pepper and adjust spices according to taste. Serve with toasted sourdough.
