A south-east asian style soup you can make in the microwave.
Ingredients
1 cup red lentils
30g butter
1 medium onion, chopped
1 teaspoon grated fresh ginger
1 clove garlic, crushed
1 small fresh red chilli, chopped
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
2 small chicken stock cubes, crumbled
2 1/4 cups hot water
1/2 cup coconut cream
1 teaspoon chopped fresh coriander
Method
Soak lentils in hot water for 10 minutes, drain. Combine butter, onion, ginger, garlic, chilli and spices in a large bowl. Cover, cook on HIGH for 3 minutes. Add lentils, stock cubes and water. Cook on HIGH for about 10 minutes or cook until lentils are tender. Stir several times during cooking. Blend or process mixture in several batches until smooth. Add coconut cream and coriander. Process until combined. Reheat before serving.
Soup can be prepared up to 3 days ahead or frozen for up to 2 months.
