RED LENTIL, COCONUT & SPINACH SOUP
Prep 5mins Cook 20mins Serves 2
2 tbsps olive oil • 1 onion, finely sliced • 160g red lentils • 1cm fresh ginger, peeled and grated • 1 tsp ground turmeric • 500 ml vegetable stock • 100g spinach leaves • 400 ml coconut milk • 2 x garlic cloves, peeled and crushed • 1 tsp cumin seeds • Salt and freshly ground black pepper • red chilli flakes • lime to serve
Heat the oil in a saucepan and gently fry the onion for 2mins. Add the ginger and turmeric and fry for 1min.
Rinse the lentils until the water runs clear. Tip into the saucepan, add the stock and bring to the boil. Stir, reduce to a simmer, cover and cook for 15mins. Stir in the coconut milk and simmer for a further 5mins.
Purée the soup in a blender until smooth and return to pan. Stir in the spinach until it wilts.
Gently fry the garlic, cumin seeds, and red chilli flakes in 1 tsp oil for 1min, stirring all the time. Stir into the soup. Season and serve in warmed bowls with a wedge of lime to squeeze over.