Coconut and Lentil Soup

  1. Put a bit of oil in the bottom of the saucepan and place over lowish heat.
  2. Add some finely chopped onion and celery and carrot, softening rather than browning for about 10 mins.
  3. Add spices, eg. cumin, turmeric (not too much), ground coriander, fenugreek, curry powder (not too much).
  4. Cover with 1cm of orange lentils and mix for a couple of mins.
  5. Add 1/2 a cube of chicken stock and ~1/2L of water. Add more if needed.
  6. Shave in 50g of solid creamed coconut.
  7. Bring to a gentle simmer and stir for 20-30 mins.