Cheap and cheerful red lentils are jazzed up with coconut milk and plenty of spices in this quick and warming soup recipe
Prep:5 mins
Serves 2-3
1 large onion, finely chopped2 fat garlic cloves, crushed1 large carrot, finely choppedthumb-sized piece of ginger, peeled and finely chopped2 tbsp oil, sunflower, rapeseed or groundnut all work well½ tsp turmericseeds from 10 cardamom pods1 tsp cumin, seeds or ground100g red lentils400ml can light coconut milkzest and juice 1 lemonpinch of chilli flakeshandful of parsley or coriander, chopped
STEP 1Put the onion, garlic, carrot and ginger into a saucepan, drizzle over the oil, and cook for a few mins to soften. Add the turmeric, cardamom and cumin. Stir well to combine, and cook gently for a few mins more, until the spices are aromatic.STEP 2Add the lentils to the pan. Pour over the coconut milk, fill the can with water and add this too. Bring to the boil, then reduce to a simmer for 15 mins until the lentils are soft and swollen but retain a little bite. Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.STEP 3Zest the lemon straight into the pan, then squeeze the juice over the soup and stir through with a pinch of salt, chilli and finely chopped herbs. Ladle into bowls and sprinkle over a little more lemon zest, if you like.
