6oz puy lentils
1½ pint vegetable stock
1 onion, chopped
3 garlic cloves, chopped
2 tsp ground cumin
9 oz canned coconut milk
2-3 tablespoons dark soy sauce
4 small handfuls of baby spinach
freshly ground black pepper
Rinse the lentils, then put them in a large pan and add enough cold water to just cover. Boil for ten minutes, and then add the remaining ingredients, except the spinach.
Reduce the heat and simmer for 20-30 minutes or until the lentils are tender. Put a small handful of the spinach in four warmed bowls and ladle the hot soup on top (the heat from the soup will wilt the leaves).
Serve immediately with warm flat bread, pita or naan.
Photo by: Amelia Pane Schaffner