Lentil and Chickpea, Coconut Curried Soup

This is really quite quick to knock up and packs a big punch taste wise. Is warming, full of fragrant spice and comforting. It's perfect on a cold winter's day. I like to serve it with naan bread, but regular bread is lovely too. It thickens up once cooled to an almost curry consistency, so you can actually serve it with rice the next day, or add a little stock to loosen it up. This is assuming you actually have any left the next day!

SERVES:
04-06

Ingredients
Instructions

Ingredients

1 onion diced

2 inch piece of ginger finely grated

2 fat garlic cloves

1 tbsp. garam masala

1 tbsp. medium curry powder

¼ tsp turmeric

¼ tsp cinnamon

1 cup red split lentils rinsed

1 tin full fat coconut milk reserving 2 tbsp. for finishing

1 tin of chopped tomatoes

1 tin of chickpeas, drained and rinsed

1 heaped tsp ketchup, or a tsp of sugar

Salt and Pepper

To serve

1 lime cut into wedges

Green chillies

Coriander

Black sesame seeds

Naan or other bread

Instructions

Take a large pan or casserole pot and add 1 tbsp. light oil, on a medium heat add the onions and cook until begging translucent, and lightly golden.
Turn the heat down to low and add ginger and garlic, cook for 1 minute.
Add the garam masala, curry powder, turmeric and cinnamon, cook for a minute or two.
And in the coconut milk and stir to combine, followed by the tinned tomatoes and 500ml of water. Stir till combined and bring to a boil and reduce the heat to a very gentle simmer. Add in 1 ½ tsp salt and a very grind of black pepper.
Add in the lentils and chickpeas, continue to cook for about 15 minutes, or until the lentils are softened and the soup has thickened a little.
When you're ready to serve, check the seasoning again and serve in warmed bowls, topped with sliced green chillies, coriander leaves, a sprinkle of black sesame seeds and a squeeze of lime.
Serve with your choice of bread.