Serves

Preparation time: 15 minutes

Cooking time: 45 minutes

• 30 ml oil

• 1 onion, chopped

• 1 red chilli, finely chopped

• 2 cm fresh ginger, peeled and chopped

• 2 cloves garlic, chopped

• 15 ml mild curry powder

• 1 carrot, grated

• 1 medium sweet potato, coarsely grated

• 250 ml brown lentils, rinsed and drained

• 1 L vegetable stock

• 1 tin coconut milk

• a handful baby spinach

• lime juice and fresh coriander to taste

1 Heat the oil and fry the onion, chilli, ginger, garlic and curry powder until fragrant. Stir in the vegetables and lentils and add the stock and coconut milk. Bring to the boil and simmer uncovered for about 30 minutes. Don’t add salt – it will make the lentils tough.

2 Stir in the spinach, lime juice and coriander, as well as salt and pepper to taste. Simmer for about 10 minutes. Blend the soup with a stick blender, but not too much – you want the soup to thicken but not be too smooth.