CURRIED LENTIL, TOMATO & COCONUT SOUP

I am not a big soup eater, but if all soups tasted as good as this one, I could certainly become addicted. It is easy to make and the result is amazing. I will certainly make it more often from now on.

INGREDIENTS

2 Tbsp olive oil
1 onion, finely chopped
1 Tbsp medium curry powder
1/4 tsp chilli flakes
2 garlic cloves, crushed
4cm piece of ginger, peeled and finely chopped
150g red lentils, rinsed and drained
400g tin of chopped tomatoes
25g coriander stalks, roughly chopped, plus 5g picked leaves, to garnish
400ml tin of coconut milk
salt and black pepper

METHOD:
Put the oil into a medium saucepan and place on a medium high heat. Add the onion and fry for 8 minutes, stirring frequently, until soft and caramelised.

Add the curry powder, chilli flakes, garlic and ginger and continue to fry for 2 minutes, stirring continuously.

Add the lentils and stir through for a minute.

Add the tomatoes, coriander stalks, 600ml of water, 1 teaspoon of salt and a very generous grind of pepper.

Pour the coconut milk into a bowl and gently whisk until smooth and creamy. Set aside 4 tablespoons - you will need this when serving - and add all the remaining coconut milk to the soup.

Bring to the boil, then reduce the heat to medium and simmer gently for 25 minutes, until the lentils are soft but still holding their shape.
Divide the soup between four bowls, drizzle over the reserved coconut milk, sprinkle with coriander leaves and serve.

Serves 4