The steamy supper : Mixed lentil, coconut and coriander broth

Serves 4

• 50g olive oil
• 1 onion
• 2 cloves garlic
• 1 thumb ginger
• 1 tsp fennel seeds
• 1 tsp turmeric
• 1 tsp ground coriander
• 500g vegetable stock
• 400g cooked lentils
• 1 pinch ground cinnamon
• 240g full-fat coconut milk
• 50g coriander leaves
• 0 black pepper

Step 1
Fry the onion, garlic and ginger over a medium heat until they have become tanned and soaked up the oil.

Step 2
Sprinkle in the fennel seeds, stir for 2 minutes.

Step 3
Dust in the turmeric and ground coriander, coating all the ingredients.

Step 4
Cook until they yield their aroma – 2-3 minutes should do.

Step 5
Turn up the heat, then pour in the stock and lentils.

Step 6
Bring to a gentle boil for around 10-15 minutes, or until the lentils have softened.

Step 7
Turn the heat down to medium, add the ground cinnamon and coconut milk, then cook for further 10-15 minutes.

Step 8
Season with salt and pepper, then scatter with coriander leaves.