Spicy lentil soup with chicken & ham

SERVES 6 1 tbsp groundnut or vegetable oil 1-2 medium hot red chillies deseeded and finely sliced 1 level tbsp finely chopped fresh ginger root 6 garlic cloves peeled and finely sliced 3 banana shallots peeled and finely sliced 1 tsp turmeric ½ tsp ground cumin ½ tsp ground coriander 350g red lentils rinsed 1.2 litres chicken stock 400g cooked chicken or turkey shredded 200g lean roast ham shredded sea salt 1 x 400ml tin coconut milk 3-4 tbsp lime juice

Heat the oil in a large saucepan over a medium heat, add the chillies, ginger, garlic and shallots and fry for 3-5 minutes until softened and starting to colour, stirring occasionally, then stir in the spices and the lentils. Add the stock, bring to the boil, cover and simmer for 20 minutes or until the lentils are tender.

Stir the chicken or turkey and ham into the soup, season with salt and add the coconut milk, bring back to the boil, then add lime juice to taste. SERVING IDEA Top with a dollop of coconut yoghurt or sour cream and a scattering of chopped fresh coriander and chilli.