Red lentil coconut soup

• 2 tablespoons oil
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 tablespoon fresh grated ginger
• 4 tablespoons The Spice Club Garam Masala mix
• 1 can (800g) diced tomatoes
• 450g red lentils, washed and sorted
• 2 liters of water, vegetable or chicken stock
• Freshly ground black pepper to taste
• 1 can (400ml) coconut milk
• Juice of ½ lime
• Chopped coriander, for garnish
• Cashew nuts, roasted and chopped

Step 1: Bake the base

• Heat the oil in a large soup pot over medium heat.
• Add the onion, garlic and ginger and cook until the onion is translucent, about 5 minutes.
• Add the garam masala spice mix and fry for 1-2 minutes until fragrant.

Step 2: Add the lentils and stock

• Add the diced tomatoes with juice and stir well.
• Add the red lentils and stock and bring to the boil.
• Reduce the heat and simmer gently for 20-25 minutes until the lentils are tender.

Step 3: Add the coconut milk

• Stir in the coconut milk and heat the soup thoroughly without letting it boil.
• Season with black pepper and lime juice.

Step 4: Serve

• Garnish the soup with fresh coriander and roasted cashew nuts.
• Serve warm with a wedge of lime.