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Red Lentil, Red Pepper and Coconut Milk Soup

Serves 4 

Ingredients

 Method

  1. Heat the oil in a large saucepan, add the onion and celery and sauté for 8-10 minutes over a low heat until soft. 
  2. Add the chillies, ginger and cumin and cook for a further minute.
  3. Add the peppers, lentils coconut milk and the stock and stir to mix. 
  4. Continue to cook until the peppers are soft.
  5. Remove from the heat and allow to cool slightly. 
  6. Using a hand blender, puree the soup until smooth.
  7. Season to taste, adding salt and pepper as required and reheat.
  8. Sprinkle the toasted coconut over the soup to serve.