Red lentil soup

• 2 tbsp olive oil
• 2 shallots, chopped
• 2½ clove of garlic, minced
• 1 tsp grated or minced ginger
• ½ red chilli, chopped or 1 tsp dried chilli flakes
• 4 carrots, chopped
• 1 spring onion, chopped
• 2 bay leaves
• 1 tsp smoked paprika
• 2 tsp garam masala
• 1000 ml veggie stock
• 300 ml coconut milk
• 300 g chopped tomatoes
• 200 g red lentils
• salt
• bread or rice

Instructions

1. Fry shallots, garlic, ginger, chilli, bay leaves, smoked paprika, and garam masala with a bit of salt in 2 tbps olive oil for 3-4 minutes, until the shallots are soft and the mixture is fragrant.
2. Add the chopped carrots and fry for another 2-3 minutes. Add in the stock, coconut milk, and chopped tomatoes. Simmer for 10-15 minutes.
3. Rinse lentils in water. Add them to the soup and let simmer for 15-20 minutes until soft. Salt to taste.
4. Serve with rice or bread, and topped with coriander and spring onion.