Step 1

1)Put the oil into a medium saucepan and place on a medium high heat. Add. The onion and fry for 8 minutes, stirring frequently, until soft and caramelised.Add the the spices, the garlic and ginger, continue frying for 2 minutes, stirring continuously.

Step 2

2)Add the lentils, stir through for a minute, then. Add the tomatoes, the coriander stalks, 600ml of water, 1 tsp of salt and good generous grind of pepper.

Step 3

3)Pour the coconut milk into a dowel and gently whisk until smooth and creamy. Set aside 4 tablespoons, you’ll need this when serving, and add all the remaining coconut milk to the soup. Bring to a boil, then reduce the heat to medium and simmer gently for 25 minutes, until the lentils are soft but still holding their shape. Add a little bit more water, about 100 or 150 ml if your soup needs thinning down. The soup has a rough texture but you can blitz it, before serving, if you like things smooth.

Step 4

4)Divide the soup between four bowls, drizzle over the reserved coconut milk, sprinkle with coriander leaves and serve. Enjoy !!