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kevinpaskins
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Finely dice the carrots, onions + pepper. Warm 2 tbsp olive oil in a saucepan to a medium high heat. Add the veg with a pinch of salt + sauté for 5-10 mins until softened.
Finely dice the garlic, ginger + chilli is using. Add to the pan + fry for a further 1 min until fragrant.
Add the dried spices, stir well + allow to cook off for 1 min. Then add the tomato purée + allow to cook for 1 more min.
Pour in the coconut milk, lentils + vegetable stock. Stir well, bring to a simmer + cook for 20-30 mins with the lid on, stirring regularly to avoid burning.
Season to taste with salt + pepper. To adjust consistency, I like blending ½ until smooth + readding to pan. Add a splash more boiling water to loosen if required - it's up to you!
To serve, ladle the soup into bowls. Top with dollops of yoghurt, fresh coriander, chilli if you like, a swirl of chilli oil + a crack of black pepper. Naan is ideal, but toast works great too - enjoy!