I was over in my friends house and Catherine’s Family Kitchen came on the telly. We only caught the last few minutes of the programme but she was making chilli bread, the details of which I have yet to post. At the end of the programme she re-capped on what she had cooked and she mentioned this recipe. So I looked it up on the Internet and gave it a try. I used a scotch bonnet chilli, let’s just say I should have known better. It really needs to be eaten fresh or do you drink soup, never got that one.
1 onion, finely chopped
2 stalks celery, finely sliced
1½ red chillies, deseeded and finely chopped
2cm fresh ginger, grated
½ tsp cumin
2 red peppers, deseeded and diced
100g red lentils
400ml vegetable stock, more if necessary
400ml can of coconut milk
Sunflower oil, for frying
Salt and freshly ground black pepper
Toasted desiccated coconut, to serve
Heat the oil in a large saucepan, add the onion and celery and sauté for 8-10 minutes over a low heat until soft.
Add the chillies, ginger and cumin and cook for a further minute.
Add the peppers, lentils, coconut milk and the stock and stir to mix.
Continue to cook until the peppers are soft.
Remove from the heat and allow to cool slightly. Using a hand blender, purée the soup until smooth.
Season to taste, adding salt and pepper as required and reheat.
Sprinkle the toasted coconut over the soup to serve.