Lentil and Coconut Soup
4 tbsp coconut oil
350g/12oz potatoes, diced
1 large onion, chopped
2 carrots, cut into matchsticks
2 garlic cloves, crushed
1 tbsp green Thai curry paste
900ml/1½ pints/3¾ cups hot vegetable stock
300ml/½ pint/1¼ cups reduced-fat coconut milk
225g/8oz/1⅓ cups green lentils
grated zest and juice of 1 lime
salt and ground black pepper
fresh coriander (cilantro) sprigs to garnish
1 Heat the oil in a large pan. Add the potatoes and cook gently for 5 minutes, stirring occasionally, until golden. Remove with a slotted spoon and set aside.
2 Add the onion and carrots to the pan and cook gently over a low heat for 10 minutes until tender. Add the garlic and green Thai curry paste and cook for 2 minutes. Add the hot stock, coconut milk and lentils and bring to the boil.
3 Reduce the heat, cover the pan and simmer gently for 20 minutes or until the lentils are tender but not mushy.
4 Add the potatoes and the lime juice and zest and season to taste. Cook for 5 minutes until the potatoes are tender.
5 Serve the soup in warmed bowls, garnished with coriander.