2 onions chopped finely 2 crushed garlic cloves 4 chopped tomatoes Half a tsp of ground turmeric 1 tsp ground cumin Cardamom pods, 6 Half a stick of cinnamon 225g of lentils rinsed and drained 900ml water 400g coconut milk 15ml of lime juice Salt and pepper
Preparation
1. Pop the onionsm tomatoes, garlic, turmeric, cumin, cinnamon, cardamom pods, lentils and water into a saucepan. Boil then lower the heat, cover and simmer gently for 20 minutes OR until the lentils are soft.
2. Remove the cardamom pods and cinnamon stick. Pop the mixture into a blender and puree. Press the soup through a sieve and then return it to a clean pan.
3. Pop a little of the coconut on the side for the garnish and add the remainder to the pan with the lime juice. Stir well and add salt and pepper as required. Reheat the soup slowly and gently, swirl in the coconut milk and serve piping hot.
