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1 onion, finely chopped
2 stalks celery, finely sliced
1½ red chillies, deseeded and finely chopped
2cm fresh ginger, grated
½ tsp cumin
2 red peppers, deseeded and diced
100g red lentils
400ml vegetable stock, more if necessary
400ml can of coconut milk
Salt and freshly ground black pepper
Toasted desiccated coconut, to serve
Prepare the Ingredients
Heat the oil in a large saucepan, add the onion and celery and sauté for 8-10 minutes over a low heat until soft.
Add the chillies, ginger and cumin and cook for a further minute.
Add the peppers, lentils, coconut milk and the stock and stir to mix.
Continue to cook until the peppers are soft.
Remove from the heat and allow to cool slightly. Using a hand blender, purée the soup until smooth.
Season to taste, adding salt and pepper as required and reheat.
Sprinkle the toasted coconut over the soup to serve.