Curried lentil, tomato and coconut soup

Updated at: Sun, 01 Sep 2024 09:10:22 GMT

Step 1

1. 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, stir through for a minute, then add the tomatoes, coriander stalks, 600ml of water, I teaspoon of salt and a very generous grind of pepper.

Step 2

2. Pour the coconut milk into a bowl and gently whisk until smooth and creamy. Set aside 4 tablespoons - you'll 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. Add a little bit more water - about

Step 3

100-150ml - if your soup needs thinning down.

Step 4

3. Divide the soup between four bowls, drizzle over the reserved coconut milk, sprinkle with coriander leaves and serve.

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