Perfect as a winter warmer, this red lentil and tomato spicy coconut soup by The Tomato Stall makes a great lunchtime treat…
IOW Tomato, Red Lentil and Coconut Spicy Soup
Perect winter warmer tomato soup
Ingredients
- 500 g Isle of Wight Tomatoes
- a small bunch coriander
- 1 tbsp olive oil
- 1 red onion finely chopped
- 1 tbsp harissa
- 2 garlic cloves crushed
- 150 g red lentils rinsed and drained
- 400 ml tinned coconut milk
- salt & freshly ground black pepper
Instructions
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Chop the tomatoes into bite sized pieces. Chop the coriander stalks and reserve the leaves.
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Put the olive oil in a saucepan over a medium heat. Add the onion and fry until soft but not coloured, for around five minutes. Add the garlic and cook for a further minute, add the harissa and cook for another couple of minutes, stirring.
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Add the lentils, stir them in and then add the tomatoes, coriander stalks, coconut milk and 500ml water, salt and pepper to taste
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Bring the soup to the boil and then turn down to a simmer for 20 minutes. Add a little more water if you feel the soup is too thick.
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Ladle into bowls, sprinkle with the reserved coriander leaves and serve.