Red lentil & coconut soup
- Preparation and cooking time
- Serves 4
- 100g red lentils
- 1 heaped tsp turmeric
- 1 tbsp coarsely grated ginger
- 2 garlic cloves , sliced
- 1l vegetable stock
- 400ml can coconut milk
- 2 leeks , well washed and sliced
- 2 handfuls baby spinach (approx 50g/2oz)
- 2 limes , cut into wedge
- STEP 1
Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.
- STEP 2
Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.
- STEP 3
Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.