Spicy Lentil and Coconut Soup;
2 tbs of coconut oil
2 cloves of chopped garlic
1 leek, finely chopped
1 green chilli, chopped
1 piece of lemon grass, outer layers removed
100g red lentils, rinsed
200ml of coconut milk
The juice of half a lime
Heat the oil with the leeks, garlic, chilli and lemongrass and sauté for 5 minutes, salt to taste using Himalayan rock salt.
Add the lentils and coconut milk, along with 400 ml of water. Reduce the heat and leave to simmer for 45 minutes, or until the lentils are soft and mushy.
Remove from heat and squeeze lime into the soup.