Creamy without any dairy. A warming and filling soup that comes together in under 30 minutes. Serves 4

Ingredients

• 200g red lentils, rinsed
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp ground coriander
• ½ tsp chilli flakes
• 400ml can coconut milk
• 700ml vegetable stock
• Juice of 1 lime
• Salt to taste
• Fresh coriander and chilli to garnish

Method

• Heat the oil in a large saucepan over medium heat. Add the cumin seeds and cook for 30 seconds until fragrant.
• Add the onion and cook for 5–6 minutes until softened.
• Add the garlic and ginger, cook for 1 minute.
• Stir in the turmeric, coriander and chilli flakes. Cook for 1 minute.
• Add the rinsed lentils, coconut milk and vegetable stock. Stir well and bring to the boil.
• Reduce heat and simmer for 20 minutes, stirring occasionally, until the lentils are soft.
• Blend partially (or fully) depending on your preferred texture. Season with lime juice and salt.
• Serve topped with fresh coriander and sliced chilli.