Spiced Lentil Soup

Make this soup your own by adding or omitting spices to your taste.

• Ready In: 1 hr 10 mins
• Serves: 8-12

Ingredients

• 1  cup split red lentils
• 1  tablespoon olive oil
• 2  medium onions, finely chopped
• 1  teaspoon chili powder
• 1  teaspoon garam masala
• 1  teaspoon cumin
• 1  teaspoon cinnamon
• 1  teaspoon anise
• 1  teaspoon turmeric
• 1  teaspoon curry powder
• 2  pinches saffron (optional)
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 1⁄2 teaspoon  coriander
• 2  tablespoons  fresh gingerroot, grated
• 1  medium  red pepper, finely chopped
• 1  medium orange bell pepper, finely chopped
• 1  medium green pepper, finely chopped
• 2 1⁄2 cups  vegetable stock
• 2 (400 ml) cans coconut milk

Directions

1. Steep red lentils in hot water for 10 minutes, rinse and drain.
2. Heat oil in a large, heavy-based pan and gently fry the onion and spices for 3-4 minutes.
3. Add the peppers, lentils and continue frying for 4-5 minutes, stirring to distribute the spices evenly among the vegetables.
4. Pour in the stock, bring to a boil and simmer gently, covered, for 10 minutes.
5. Stir in the coconut milk and continue to simmer, covered, for 35-40 minutes.
6. Leave cool for several minutes.
7. Liquidize in blender until completely smooth, season to taste and reheat gently before serving.