Red Lentil and Coconut Soup
Method
- Heat the oil in a large saucepan over a medium heat and gently cook the onion, ginger and garlic until soft and fragrant.
- Add the lentils, butternut squash and coriander, stirring to coat everything in the aromatics.
- Pour in the water and coconut milk, then stir in the tomato purée. Season with curry powder, cayenne pepper, nutmeg, salt and pepper.
- Bring to the boil, then reduce the heat and simmer for around 30 minutes, until the lentils and squash are tender.
- Taste, adjust seasoning, and serve warm.
Notes
Red lentils cook quickly and naturally break down, creating a creamy texture without blending. If the soup thickens as it sits, simply stir in a splash of vegetable broth or water before reheating.
Goes Great with
