Spicy Lentil Soup with Fresh Coriander
Info
Ingredients
2 tbsp Biona Organic Coconut Oil
4 garlic cloves, finely chopped
1 tsp fresh ginger, peeled and finely chopped
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp ground turmeric
200g Biona Organic Red Spelt Lentils
400g Biona Organic Chopped Tomatoes
750ml vegetable stock
400ml Biona Organic Coconut Milk
Salt and pepper, to taste
Handful of fresh coriander
Sprinkle of red chilli flakes
Method
- Heat the coconut oil in a large saucepan over medium heat. Add the garlic and ginger and cook for 2-3 minutes or until golden and fragrant.
- Stir in the cumin seeds, coriander seeds, and turmeric and cook for another 2 minutes. Add the red lentils and cook for 1 more minute, stirring.
- Pour in the chopped tomatoes, vegetable stock, and around ¾ of the coconut milk. Stir together, bring to a simmer, and cook for 20–25 minutes until the soup reaches a thick consistency. Taste and season with salt and pepper as needed.
- Serve the soup with a drizzle of the remaining coconut milk, topped with fresh coriander and a sprinkle of red chilli flakes, and enjoy!
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