Top Tips:
Add more water if soup too thick.
Serves:
1
small onion(s) (peeled and chopped)
2
garlic cloves (crushed)
0.5
tsp
ginger (finely chopped)
1
chilli(es) (deseeded and chopped)
2
carrots (chopped into small pieces)
1
celery stick(s) (chopped into small pieces)
80
ml
coconut milk
160
g
red split lentils (washed)
0.5
stock cubes
600
ml
hot water
1
handful(s) fresh coriander (chopped)
1
tbsp
lime juice
Equipment needed: Hob, large saucepan and blender/food processor
Heat oil over medium heat in large pan.
Fry onions on medium heat for 5 minutes.
Add garlic, ginger and chilli and fry for 2-3 minutes.
Add carrots and celery and fry for a further 5 minutes on a low-medium heat.
Dissolve stock cubes in boiling water. Add lentils, coconut milk and vegetable stock and simmer with lid on for 30-40 minutes.
Add coriander stalks and blend soup until smooth. Add salt, pepper and lime juice to season.
Serve garnished with coriander leaves.
Add more water if soup too thick.
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