Red lentil and coconut milk soup/Tina Jeffers via Linda Friedrich

This is an easy and delicious vegan soup that is perfect for lunch when served with a side salad; or as a nourishing dinner – especially good on a chilly night.         

Enjoy!  Linda

Cooking time:  30 mins.

Serves: 8

 INGREDIENTS

  • nice glug of olive oil
  • 2 cups red split lentils
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 1 fresh jalapeno or Serrano chilli with seeds, finely chopped
  • 1 tbsp. peeled and minced fresh ginger
  • 2 garlic cloves, finely chopped
  • 1 tbsp. curry powder or Thai curry paste
  • ½ tsp. cinnamon
  • 2 tsps. salt
  • ⅓ cup tomato paste
  • 7 cups water
  • 1 tin unsweetened light coconut milk
  • 1 15-oz. tin chickpeas
  • 1 tbsp. freshly squeezed lime juice
  • fresh coriander & lime wedges for serving

INSTRUCTIONS

  1. Heat olive oil in a large saucepan. Add onion, bell pepper, jalapeno. Cook 5-7 minutes until vegetables have softened and begin to colour.
  2. Add garlic, ginger, spices, tomato paste. Cook 2-3 minutes until evenly cooked and fragrant.
  3. Add water, coconut milk, lentils, chickpeas. Cook uncovered 20-25 minutes, adding the lime juice at the end of cooking.
  4. Taste and adjust seasoning – salt or more lime juice if desired.
  5. Serve topped with a sprinkling of fresh coriander and lime wedges on the side.