TOMATO LENTIL SOUP: easy to make, dairy-free, gluten-free, vegan and absolutely delicious!

This soup is rich, a little spicy, very comforting, and has all the protein and fibre of superfood red lentils

Ingredients

• 1 onion

• 1inch (2cm) knob of ginger

• 2 cloves garlic

• 1 cup (200 g) red lentils

• 2 carrots diced

• 1 can of coconut milk

• 800g (1 ¾ lbs; 28oz) fresh or frozen

tomatoes, or 1 jar of tomato passata

or a large can of crushed tomatoes

• 2 tablespoons olive oil

• 1 tablespoon of curry powder or garam masala

• 6 cups (1 .5 litres) water

• Salt, pepper and hot red chili flakes, to taste

• A squeeze of lemon or lime juice

Directions

1. Dice the onion, ginger, and garlic. Saute them in the olive oil.

2. Add the red lentils, diced carrots and curry powder or garam masala.

Continue to saute for a few more minutes.

3. Pour in the tomatoes, coconut milk and water. Add salt, pepper and hot red

chili flakes, to taste.

4. Simmer until the lentils are very soft and tender: this may take about ninety minutes.

5. Taste again for seasoning level and add a squeeze of lemon or lime before serving.

Yes please!