gluten-free, dairy-free, wheat-free, egg-free
A warming soup that can be as spicy as you fancy…
1 cup red lentils
1 tablespoon olive oil
1 glove garlic, chopped
1 onion, chopped
1 large green pepper, chopped
2 teaspoons grated ginger
1 teaspoon of finely chopped red chilli
1 teaspoon garam masala
1 teaspoon ground cardomom
1 tablespoon chopped fresh coriander
2 1/2 cups vegetable stock
2 1/2 cups tinned coconut milk
handful of coriander for garnishing
allspice, for garnishing
Cover the lentils with boiling water and leave to soak for 15 mins. Heat the oil in a large pan then add garlic, onion, green pepper, ginger, chilli, spices and corainder and cook gently for 3-4 mins.
Add the drained lentils, stir well, add the stock and bring to the boil. Reduce heat, cover and simmer for 20 mins. Add the coconut milk, stir well and continue to cook for 45 mins.
Garnish with the coriander and allspice, serve and enjoy!
Recipe from”Vegetarian Cooking” by Jo Anne Calabria (Murdoch Books).