Spiced Red Lentil and Coconut Soup

Step 1

Heat the oil in a large, deep frying pan and add the onions, pepper, sea kelp, chili, garlic and lemongrass. Cook for 5 minutes or until the onions have softened, stirring occasionally.

Step 3

Add the lentils and spices. Pour in the coconut milk and 3 ¾ cups water, and stir. Bring to a boil, stir, then reduce the heat and simmer for 40-45 minutes or until the lentils are soft and mushy.

Step 5

Pour in the lime juice and add the scallions and cilantro, reserving a little of each for the garnish. Season, then ladle into bowls. Garnish with the reserved scallions and cilantro.