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Spicy Coconut Lentil Soup

Spicy Coconut Lentil Soup

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Comfort in a bowl! This is thick and tasty lentil soup is the perfect winter warmer, and so easy to make with Rajah Mild & Spicy curry powder and tinned coconut cream. Serve with hunks of hot naan bread!

Feeds
4People
Preparation time
60Min.
Difficulty
easy

Ingredients

ungrouped
15 ml vegetable oil
1 onion finely diced
2 cloves garlic crushed
1.5 tsp fresh ginger root crushed
1 large carrot peel and finely diced
2 tbsp Rajah Mild & Spicy curry powder
250 g dried brown lentils rinsed
1 x 400 g tin chopped tomatoes
1 litre vegetable stock
1/2 cup fresh coriander chopped
1 x 400 g tin coconut cream
salt, freshly ground black pepper and sugar to taste

Preparation method

ungrouped
Heat oil in a large soup pot and fry the onion and carrot together until soft.
Add the garlic and ginger with the Rajah Mild & Spicy curry powder and fry for 1 minute, stirring constantly to release the flavour and aroma.
Add the lentils, tinned tomatoes, vegetable stock and coriander and bring to the boil.
Reduce the heat and allow to simmer for 35 – 40 minutes or until the lentils are tender.
Stir in the coconut cream and allow to simmer for a further 10 minutes.
Adjust the seasoning using a little salt and freshly cracked black pepper as well as a little bit of sugar if necessary.
Serve with chunks of steamed bread. This soup is perfect to use the next day for lunch.

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