Spiced Coconut Lentil Soup

Makes: 4 servings

Half a large red onion

1 heaped tsp coconut oil

Half a fresh red chili (don't use more than half)

Thumb-size piece of peeled ginger

1 clove garlic

1 cup red lentils

1 400-mL can coconut milk

3 cups water

1 cube vegetable bouillon

1 tsp ground coriander

1 tsp paprika

1 tsp cumin

1 tsp salt

Freshly ground black pepper

Juice of 1 lime

Finely chop the onion.

Heat the coconut oil in a large heavy-based pot. Add the onion, season with a bit of salt and pepper, cover and allow to soften for several minutes.

Meanwhile, mince the chili, garlic and ginger together. Add to pan, cover and cook for a few more minutes until the flavours begin to infuse, filling your kitchen with wonderful aromas.

Rinse and sort the red lentils and add to the pan along with the ground coriander, paprika and cumin. Mix thoroughly and then pour in the coconut milk. Meanwhile heat the water to boiling and dissolve bouillon cube in the hot water. Add bouillon mix to the pot. Season with Himalayan salt and freshly ground black pepper to taste.

Cover, bring to the boil and then lower heat to a gentle simmer for 40 minutes, stirring occasionally.

When the lentils have softened and almost disintegrated to form a thick, creamy soup, remove from heat and squeeze in the juice of one lime. Taste and adjust seasonings. Serve garnished with a few fresh coriander leaves.