A delicious one-pot lentil and coconut curry soup that is packed with flavor, ideal for midweek meals. This soup combines red lentils, tomatoes, coconut milk, and a variety of spices, creating a rich and comforting dish.
1: Add 2 tablespoons of coconut oil to a large saucepan or casserole pot on a medium heat.
2: Add the garlic and ginger, then cook for 2-3 minutes or until they turn golden brown.
3: Stir in the cumin seeds, coriander seeds, and turmeric. Cook for another 2 minutes until the spices begin to smoke.
4: Rinse the red lentils under cold water, then stir them into the pot and cook for another minute.
5: Add the chopped tomatoes, vegetable stock and roughly 3/4 of the coconut milk. Stir, bring to a boil, then lower the heat and simmer for 20-25 minutes until the lentils are tender.
6: Season with salt and pepper to taste.
7: To serve, drizzle over the remaining coconut milk and top with fresh coriander and red chilli flakes if desired.
