Red lentil & coconut soup

• red lentils↗100g g
• turmeric↗1 heaped tsp tsp

  heaped

• coarsely grated ginger1 tbsp tbsp
• garlic cloves↗2

  sliced

• vegetable stock↗1l l
• can coconut milk↗400ml ml
• leeks↗2

  well washed and sliced

• handfuls baby spinach↗2

  (approx 50g/2oz)

• limes↗2

  cut into wedge

Step-by-step instructions

1. 1

   Tip the lentils into a large pan and add the turmeric, ginger and garlic. Pour in the stock, then cover the pan and simmer for 15 mins until the lentils have softened.

2. 2

   Pour in the coconut milk, stir in the leeks, cover and cook for 10 mins more.

3. 3

   Add the spinach and cook just to wilt it, then spoon into bowls and squeeze over the lime juice.