Lentil and coconut soup

By sarah_carroll

Ingredients

• 8 thick bacon rashers, cut into 1cm strips
• 1T EVOO
• 2 large leeks, white part only, sliced
• 4 garlic cloves, finely chopped
• 2t dried chili flakes
• 1c red lentils, rinsed, drained
• 1L chicken or vegetable stock
• 400g can coconut milk
• Juice of 1 lime, plus wedges to serve
• 1 long red chili, sliced
• 1 spring onion, thinly sliced
• coriander to serve

Details

Servings 6

Preparation

Step 1

Heat a large saucepan over medium heat and cook the bacon for 4-6 minutes until golden. Remove the bacon from the pan and drain on paper towel.
Heat the olive oil in the same saucepan over medium low heat. Add the leek and garlic and gently cook, stirring, for 2-3 minutes until softened. Stir in the chilli flakes and lentils and stir together until well combined.
Add the stock and cocounut milk, then simmer for 15 minutes or until the lentils are tender. Remove from the heat and stir through the bacon.
Add the lime juice to taste, then season with sea salt and freshly ground black pepper. Divide the soup among serving bowls, then garnish with sliced chilli, spring onion and coriander leaves, and serve with lime wedges.