|30 ml||olive oil|
|3||onions — chopped|
|4||garlic — cloves, crushed|
|15 ml||fresh ginger — grated|
|300 g||carrots — choped|
|150 g||celery stalks — chopped|
|200 g||red lentils — uncooked|
|2 x 400 g||tins coconut milk|
|400 g||tomatoes — ripe, chopped|
|2||knorr vegetable stock pot|
|200 g||spinach — chopped|
|salt — to taste|
|pepper — to taste|
|lemon juice — fresh|
|80 g||walnuts — chopped|
Heat the olive oil in a pot. Add the onions and fry over a medium-low heat until soft.
Stir in the garlic and ginger and cook for one more minute.
Add the cumin, turmeric, carrot, celery and red lentils, and fry gently for a further 5 minutes.
Add the coconut milk, chopped tomatoes and water, then stir in the contents of the two KNORR Vegetable Stock Pots.
Bring to the boil, then turn down the heat and simmer for about 25 minutes, or until the lentils are cooked.
Using a stick blender or liquidiser, purée the soup, but don’t over-process it: keep it quite chunky.
Stir in the spinach and simmer until the spinach has just wilted.
Season to taste with salt and black pepper.
Just before you serve the soup, add a squeeze of fresh lemon juice, for freshness.
Dish the soup into heated bowls and garnish with chopped walnuts.