Lentil and Coconut Soup

Method

1. In a large saucepan, heat the coconut oil and saute onion until tender. Add the garlic, ginger, and curry powder and saute for another few minutes or until fragrant.
2. Add the vegetable stock, lentils, passata, and chopped coriander (not the leaves for garnish). Season with salt and pepper.
3. Bring to the boil and reduce the heat to medium. Simmer gently for 25 minutes until the lentils are soft.
4. Add the coconut milk and cook for a few more minutes. (If you want a thinner soup, just add 100ml water.)
5. You can serve the soup as is or process it in a high-speed blender or food processor for a much smoother consistency.
6. Serve garnished with fresh coriander.