Coconut, Okra & Lentil Soup
Fresh okra & red lentils in a rich, creamy broth made with coconut milk, fragrant ginger and chilli.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 large cloves garlic finely chopped
- 1 heaped tbsp fresh ginger finely chopped
- 1/2 -1 red chilli deseeded and finely sliced (quantity dependent on heat preference)
- 1.5 tbsp paprika
- 1/2 tsp chilli powder
- 1 tablespoon tomato paste
- 275 g dried red lentils rinsed
- 1 x 400g tin chopped tomatoes
- 1 litre vegetable stock
- 200 mls light coconut milk
- 2 tbsp worcester sauce or vegan fish sauce
- 1/2 tsp dried oregano
- 1/2 teaspoon dried basil
- 1/4 tsp dried thyme
- 350 g okra ends trimmed and sliced into 1cm rounds
- Juice from 1/2 a lime
To serve
- Fresh coriander roughly chopped, to garnish
- Dried red chilli flakes
Instructions
- In a large saucepan, heat the oil over a moderate heat. Sauté the onion for 5 minutes. Stir in the garlic, ginger and chilli and cook for a minute.
- Add the paprika, chilli powder and tomato paste and cook for a further minute.
- Pour in the lentils, tomatoes, vegetable stock, coconut milk and worcester sauce (or vegan fish sauce) along with the dried herbs. Stir and bring to a gentle boil.
- Reduce the heat and simmer, half covered, for 20 minutes.
- Add in the okra, cover and simmer for 10 minutes. Finish by stirring in the lime juice.
- Taste and season with salt and pepper. Serve and garnish with fresh coriander and red chilli flakes.