Spicy Lentil Soup
30min
Easy
4
Ingredients
1 tbsp coconut or olive oil
1 large onion, chopped
2 garlic cloves, crushed
30g/1oz fresh root ginger, peeled and grated
1 red chilli , seeds removed and finely chopped
2 tsp garam masala or curry powder
25g tomato puree
1 x 400g tin reduced-fat coconut milk
150g red split lentils
2 sweet potatoes, scrubbed and cut into 2cm/¾in cubes
2 carrots , peeled and sliced
200g/7oz baby leaf spinach
pinch salt
Method
Heat the oil in a large saucepan, add the onion and fry gently for 5–6 minutes until soft. Add the garlic, ginger, chilli and garam masala, fry for 1 minute and then stir in the tomato purée. Fry for 1 minute then pour in the coconut milk and 1 litre/1¾ pints water. Stir in the lentils, carrots, sweet potato and pepper, bring to the boil and then reduce the heat to a gentle simmer.
Cover the pan with a lid and cook for 20 minutes until the lentils and sweet potato are soft, but still holding their shape. Stir in the spinach, a handful at a time, until wilted. Remove the pan from the heat and season with the salt. Serve in warmed bowls.