Brown lentils and coconut soup

1 tbsp coconut oil

200 g red onions

2 cloves garlic

1 piece fresh ginger

2 tsp ground cumin

2 tsp ground coriander

½ tsp chili powder

400 ml coconut milk

1½ cups dry brown lentils

4 cups vegetable stock

6 cups water

1 medium tomato

1 cup coriander leaves

1 green chili

½ cup unsweetened coconut flakes

Flatbread (for serving)

Chop the following items finely: onion, garlic, coriander, tomato, and green chili.

Grate the ginger piece. You will need 1 tablespoon for this recipe.

Toast the coconut flakes either in a pan or in the oven, until they get a golden brownish color.

In a large saucepan over a medium-high heat, add onion, garlic, and ginger. Stir for 5 minutes, or until softened and fragrant.

Add the cumin, coriander, and chili powder. Stir for 1 minute or until fragrant.

Add two-thirds of the coconut milk quantity to the saucepan and reserve the remaining third. Add the lentils, stock, and the water and bring to a boil. Stir firmly to remove any bits stuck to the base of the saucepan.

Reduce heat to medium and simmer for an hour, stirring occasionally until the lentils are very soft and the soup is thick.

Stir in the tomato and half the amount of coriander and green chili.

Pour the soup in the bowls and drizzle with the reserved coconut milk. Top with the toasted coconut flakes, and the remaining coriander and green chili.

Serve with flatbread.