Volition

Mmm... good soup.

Thanks to Tim, Bek and Darren for helping to make the inaugural Soup Day a positively raging success. Thanks to me for making such a kick-arse soup. Thanks to Al for the cookbook and the encouragement.

Ingredients

• 30ml/2tbsp sunflower oil
• 2 red onions, finely chopped
• 1 bird's eye chilli, seeded and finely chopped
• 2.5cm piece of lemon grass, outer layers removed and inside finely chopped
• 200g red lentils, rinsed
• 5ml/1tsp ground coriander
• 5ml/1tsp paprika
• 400ml coconut milk
• 3 spring onions, chopped
• 2tbsp lime juice
• 20g fresh coriander, finely chopped
• salt and freshly ground black pepper

Serves four

Directions

1. Heat oil in a large pan/pot, add onions, chilli, garlic and lemon grass. Cook for 5 minutes, until onion has softened, stirring occasionally.
2. Add lentils, spices, coconut milk, 900ml water and stir. Bring to the boil, reduce heat and simmer for 40-45 minutes until lentils are soft and mushy.
3. Add lime juice, most of the spring onions and fresh coriander.
4. Serve, garnish with remainder of spring onions and fresh coriander.