Red Lentil, Coconut & Tomato Soup

• 2 tbspolive oil
• 2onions, finely diced
• 2carrots, finely diced
• 3garlic cloves, finely grated
• 20 gfresh ginger, finely grated
• 1red chilli, finely sliced
• 2 tspground cumin
• 2 tspmild curry powder
• 1 tspground coriander
• 300 gdried red lentils, rinsed
• 2 x 400 gtins chopped tomatoes
• 1 x 400 mltin full-fat coconut milk
• 800 mlhot vegetable stock
• 120 gbaby spinach
• 1 tspcaster sugar
• 30 mllime juice
• 15 gcoriander, roughly chopped
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Heat 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. 2Add 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. 3Add 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. 4Take off the heat and blend with a hand blender 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. 5Stir in half the lime juice, taste and add the rest as needed. Season with salt and black pepper. Ladle into warm bowls and finish with the chopped coriander.

Per serving

kcal

429

protein

19g

fibre

13.5g

carbs

47.6g

fat

20.2g