Curried Lentil Soup

I make this soup often and freeze it in lunch-sized portions.  It's cheap, healthy and, most importantly, very tasty and nourishing.  

You can leave the coconut milk out if you prefer and increase the amount of stock, and if you like it hot, up the spice level and add some chilli!

Ingredients

2 Brown Onions, peeled and finely diced

Olive Oil

2 cloves of Garlic, minced

1 teaspoon Curry Powder

Salt and Black Pepper

250g Red Lentils

1 medium-sized Potato, peeled and cubed

1 litre Chicken or Vegetable Stock

1 x 400ml Tin of Light Coconut Milk

• Sizzle the onion in a small amount of olive oil in a large saucepan on a medium heat with a generous seasoning of salt and black pepper.  When the onion is starting to soften add the curry powder, potato and garlic.
• Cook for a minute or two more then tip in the lentils.  Stir to combine then pour in the stock and the coconut milk.
• Give it a stir, scraping the bottom of the pan then bring to the boil, turn down to a simmer and cook for 20-25 minutes or until the lentils are cooked and the cubes of potato are soft.
• Stir and mash through the soup with a potato masher, squashing all the cubes of potato.
• Taste the soup to check the seasoning, add more salt and pepper if needed.
• Serve with a blob of natural yoghurt stirred in.