Spiced Lentil and Coconut Soup

2 tbsp vegetable oil
2 onions, chopped finely
2-3 cloves garlic, crushed
1 tsp ground coriander
1 tsp turmeric
1 tsp ground cumin
1 tsp ground ginger
7 oz (200g) red lentils
1 1/4 pts (750 ml) water
1/2 block creamed coconut
Salt and pepper to taste

1. Heat the oil and saute the onions and garlic for a few minutes.
2. Stir in the spices and cook for a minute more, then add the lentils and water. Bring to the boil, then lower the heat, cover and cook for 30-40 minutes, until the lentils are soft. Add more water if needed.
3. Chop or grate the coconut and add to the pan. Allow it to dissolve, season and serve. Serves 3-4.

Important note

Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.