This soup has a wonderful dark orange colour (mixed with a touch of red and green)…it is warm and filling, and with a piece of whole wheat or rye bread it makes a wonderful and satisfying meal eaten slowly with a smile on one’s face…
- 2 tbsp. coconut oil
- 1 large onion finely chopped
- 1 tbsp. medium curry powder
- 1/4 tsp chilli flakes
- 2 garlic cloves crushed
- 4 cm piece of ginger, peeled and finely chopped (30 g)
- 150 g red lentils, rinsed and drained (soak for 1 hour if hard on your guts)
- 1 tin chopped tomatoes (400g)
- 25g coriander stalks roughly chopped plus 5g picked leaves to garnish
- 1 tin coconut milk (400g)
- salt and black pepper
- Put the oil into a medium saucepan and place on a medium high heat. Add the onions and fry for 6 minutes, stirring frequently, until soft and caramelized. Add the curry powder, chilli flakes, garlic and ginger and continue to fry for 2 minutes, stirring continuously. Add the lentils, stir through for a minute, then add the tomotoes, coriander stalks, 600 ml of water, 1 tsp of salt, and a very generous grind of pepper.
- Shake the coconut milk can vigorously (or mix content into a bowl). Keep some on the side for serving if you wish and add the rest to the soup. Bring to the boil, then reduce the heat to medium low and simmer getly for 25 min until the lentils are cooked but still a bit crunchy and keeping their shape. If the soup needs thinning add a little more water.
- Divide the soup into 4 to 6 bowls, drizzle over the reserved coconut milk, sprinkle with coriander leaves and serve !