Red lentil and coconut soup with carrots

What you’ll need

Large saucepan with lid; Colander or sieve; Board, knife, measuring jug and spoon.

Ingredients

• 250 g dry red split lentils, rinsed and checked for debris
• 300 g carrots, peeled and cut into 1 cm pieces
• 1 onion (about 150 g), finely diced
• 2 garlic cloves, finely chopped
• 1 tablespoon neutral cooking oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 900 ml vegetable stock, plus up to 200 ml water as needed
• 1 × 400 ml tin coconut milk, stirred
• 1 lime: 1 tablespoon juice, remaining wedges to serve
• Salt and black pepper, to taste

Let’s make dinner.

1. Warm the oil in a large saucepan over medium heat. Add the onion and carrots; cook for 7–8 minutes, stirring, until the onion softens. Add the garlic, cumin and turmeric and stir for 30 seconds.
2. Add the rinsed lentils and 900 ml stock. Bring to a boil, then lower to a gentle simmer. Partly cover and cook for 20–25 minutes, stirring occasionally, until the lentils break down and the carrots are tender.
3. Stir in the coconut milk. Simmer gently for another 5 minutes, until hot throughout. Add water a little at a time if the soup is thicker than you want; keep stirring so the bottom does not catch.
4. Remove from the heat and stir in 1 tablespoon lime juice. Taste and adjust salt and pepper. Divide among four bowls, with the remaining lime wedges alongside.