Coconut lentil soup

Bon Appetit. Makes about 2 litres. 12 steps

2 tablespoons coconut oil   cook, stirring often, until just translucent   Bring to a boil over medium-high heat, then reduce to medium-low and cook at a gentle simmer, stirring occasionally, 25–30 minutes or until lentils are broken down and soup is thick 1 large onion chop 6 cloves garlic chop finely   cook until garlic just starts to turn golden 7.5cm ginger grate with microplane 5 teaspoons curry powder   stir in and cook briefly 1/2 teaspoon cayenne pepper 400ml can coconut milk   mix in 1 cup split red lentils   stir in 1/2 cup shredded coconut salt 1.25 litres water 280g frozen spinach thaw, squeeze to remove excess water, chop roughly combine, simmer 5 minutes or until flavours mix 420ml can crushed tomato

Serve with yoghurt

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