Make today eat tomorrow
Spiced Lentil Soup with Coconut
100g red lentils
15ml peanut oil
1 medium onion, chopped
1/2tsp chilli powder
1/2tsp grated root ginger
1/4tsp grated nutmeg
1 medium red pepper, deseeded and diced
1 medium green pepper deseeded and diced
300ml vegetable stock
570ml coconut milk
Salt and freshly ground pepper
Soak the lentils in hot water for 15 minutes and drain.
Heat the oil in a large heavy based pan and gently fry the onions and spices for 3-4 minutes.
Add the lentils and peppers and continue to fry, stirring, for 4-5 minutes.
Pour in the stock and bring to the boil, simmer gently, covered, for 10 minutes.
Stir in the coconut milk and continue to simmer, covered, for 35-40 minutes. Leave to cool for a few minutes.
Liquidize until completely smooth, season to taste and cool completely before refrigerating for next day. Reheat gently before serving.
Serve with brown, seeded bread, croutons.