Red Lentil and Coconut Soup

Makes 6 servings.

2 cups (500 ml) split red lentils
5 cups (1.25 litres) water
2 tsp curry powder
1 medium chopped onion
1 tbsp butter
2 tbsp chicken bouillon powder
2.75 oz (78 ml) tomato paste (half a small can)
8.5 oz (250 ml) coconut cream (can or tetra-pak)
1/2 tsp salt

Rinse and drain the lentils. Put the lentils in a soup pot with the water, and bring to a boil. Boil gently for 30 to 40 minutes until the lentils purée, then add curry powder. In a skillet, slowly cook the onion in butter until it is transparent. Then add the onion, chicken bouillon, coconut cream and tomato paste to the soup pot with the lentil mixture, and bring to a boil. Smooth the soup mixture with an immersion blender if desired. Add salt and pepper to taste. Serve garnished with chopped parsley.

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