Curried Lentil Soup
1 tablespoon olive oil
2 onions, finely chopped
3 cloves garlic, finely chopped
2 cups sliced mushrooms
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ginger
1/2 teaspoon turmeric
1 cup red lentils
4 cups water or vegetable stock
1/2 cup coconut cream
Handful baby spinach, roughly chopped
Salt and pepper, to taste
1) Heat oil in a saucepan and gently fry onions and garlic for a few minutes until soft. Add mushrooms and sauté a few more minutes. Add the spices and stir until fragrant. Add lentils and stir until coated with the spice mix.
2) Add water or stock, cover and bring to boil. Reduce heat to simmer and cook for 15 - 20 min. or until lentils are soft. Add coconut cream, spinach, salt and pepper and stir until warmed through.
Serve with toasted naan bread or any crusty bread.