Red Lentil, Coconut & Tomato Soup

Ingredients

• 2 tbsp olive oil
• 2 onions, finely diced
• 2 carrots, finely diced
• 3 garlic cloves, finely grated
• 20 g fresh ginger, finely grated
• 1 red chilli, finely sliced
• 2 tsp ground cumin
• 2 tsp mild curry powder
• 1 tsp ground coriander
• 300 g dried red lentils, rinsed
• 2 x 400 g tins chopped tomatoes
• 1 x 400 ml tin full-fat coconut milk
• 800 ml hot vegetable stock
• 120 g baby spinach
• 1 tsp caster sugar
• 1 lime, juice only
• 15 g coriander leaves, chopped
• Fine salt and black pepper

Method

1. Heat the olive oil in a large saucepan over a medium heat. Add the onions and carrots with a good pinch of salt and cook for 8 to 10 minutes, until soft and beginning to catch gold at the edges.
2. Add the garlic, ginger and chilli. Cook for 1 minute, then stir in the cumin, curry powder and ground coriander for another 30 seconds. Give the spices just long enough to smell rounded; burnt ground spice makes a bitter soup.
3. Add the lentils, chopped tomatoes, coconut milk, stock and sugar. Bring to a gentle simmer and cook uncovered for 30 minutes, stirring regularly, until the lentils have completely softened and the soup looks thick and glossy.
4. Blend until smooth, or pulse briefly if you prefer some texture. Return to a low heat, add the spinach and stir for 2 minutes, until just wilted. Loosen with hot water if the lentils have made it too thick.
5. Add the lime juice, Taste and add salt or black pepper if needed. Ladle into warm bowls and finish with the coriander. The lime goes in at the end so it stays bright rather than cooking away.