Red Lentil, Red Pepper and Coconut Milk Soup
Serves 4
Ingredients
- 1 onion, finely chopped
- 2 stalks celery, finely sliced
- 1 ½ red chillies, deseeded and finely chopped
- 2cm fresh ginger, grated
- ½ tsp cumin
- 2 red peppers, deseeded and diced
- 100g red lentils
- 400ml vegetable stock, more if necessary
- 400ml can of coconut milk
- Sunflower oil, for frying
- Salt and freshly ground black pepper
- Toasted desiccated coconut, to serve
Method
- Heat the oil in a large saucepan, add the onion and celery and sauté for 8-10 minutes over a low heat until soft.
- Add the chillies, ginger and cumin and cook for a further minute.
- Add the peppers, lentils coconut milk and the stock and stir to mix.
- Continue to cook until the peppers are soft.
- Remove from the heat and allow to cool slightly.
- Using a hand blender, puree the soup until smooth.
- Season to taste, adding salt and pepper as required and reheat.
- Sprinkle the toasted coconut over the soup to serve.