Red Lentil and Coconut Soup

Ingredients

• 400g red split lentils, raw weight
• 15ml (1 tbsp) olive oil
• 30ml (1 tbsp) curry powder
• 85ml (1/3 cup) tomato paste
• 1 can unsweetened light coconut milk
• 15ml (1 tbsp) freshly squeezed lime juice
• 1 fresh jalapeno or serrano chilli, finely chopped, including seeds
• fresh coriander and lime wedges for serving
• salt and pepper

Instructions

• Heat oil in a large pot and add the finely chopped onions, red pepper and jalapeno and cook until the onions become soft and translucent.
• Add the garlic, ginger, spices and tomato paste and continue to cook for a further five minutes.
• Before adding the water, coconut milk, lentils and drained chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.
• Simmer for 30 minutes, or until veggies are tender.
• Serve the soup topped with sprinkling of fresh cilantro and some extra limes on the side.