Red lentil,red pepper and coconut soup

13 Feb

The flavours in this soup are well balanced and the red lentils should be a household stable as they ate inexpensive and really east to cook .

Serves 4

1 onion, finely chopped
2 celery stalks,finely chopped
1 red chilli,deseeded & finely chopped
2cm fresh ginger,grated
1/2 tsp ground cumin
2 red peppers,deseeded & diced
100g red lentils
400ml tin coconut milk
400ml vegetable stock
Salt & pepper
Toasted desiccated coconut to serve

Heat some oil in a large pan,add the onion and celery.saute for 5 minutes then add the chillies,ginger and cumin,cook for a further 2 minutes.

Add the peppers,lentils,coconut milk and stock.continue to cook for a further 10th minutes until the peppers are soft.
Puree the soup in a blender until its a smooth consistency.

Sprinkele over the toasted coconut when serving .




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