6 people
1
Put the onions, potatoes, carrots, chillies and spices into a saucepan. Add the vegetable stock and tomato puree and cook for 10 minutes at a moderate simmer.
2
Add the rinsed lentils and coconut milk and continue simmering for another 10 minutes. Taste the soup and adjust seasonings if needed.
3
Finish by garnishing with chopped coriander and pumpkin seeds or ground almonds.
4
Serve tomato lentil soup together with ginger-and-honey-flavored yogur