1 tbsp garlic infused oil
1 tsp medium curry powder
1/2 tsp chilli flakes
400g tinned tomatoes
400g coconut milk
150g red lentils
salt and pepper
1.) Place the oil in a saucepan and put on a medium heat. Add the spices and leave to cook for a minute.
2.) Add the lentils, tinned tomatoes and coconut milk and stir thoroughly until everything has mixed. Lower the temperate and allow to simmer for 10 minutes.
3.) Add the water and stir again. Leave to simmer for a further 20 minutes.
4.) Once the lentils have fully cooked through, leave the soup to cool for a minute serving.