Quick Curried Cocunut and Lentil Soup

Ingredients

• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 1 x 400ml tin coconut milk
• 850 ml vegetable stock
• 200 g dried red lentils
• 1 tbsp curry powder
• pinch of chilli flakes (optional)

Method

1. Put the Ballymaloe 100 Recipe Sauce, coconut milk, vegetable stock, dried lentils, curry powder and chilli flakes (if using) in a large saucepan and stir to combine.
2. Bring to a boil, then reduce the heat to medium and simmer gently for 20 minutes, uncovered and stirring occasionally so the soup doesn’t catch on the bottom of the pan, until the lentils are tender and have started to break down.
3. Season to taste.

Divide among four bowls. Serve with lime wedges on the side (if using) to squeeze over for a final bit of zing.