This red lentil and coconut soup ticks all the boxes. It’s packed full of flavour, nutritious and comforting. It requires a few staple ingredients, no fancy cooking methods and delivers a meal that you’ll want to eat over and over again. This is one of my go to meals and is perfect for both lunch and dinner. I know I’ve mentioned my love for lentils before but how could you not love these little round jewels that taste wonderful and nourish your body. One of the beauties of lentils is that you can pair them with so many different flavour bases. The key to delicious tasting lentils is lots of spices and herbs! Red lentil and coconut soup is also a perfect vegetarian dish, so try the recipe and let me know if you like it.
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)
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.
Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more. Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.