Spicy red lentil soup

Method

1. In a food processor, mince garlic, tomato paste, coconut, curry powder, and seeds to make a paste.
2. Heat oil in a large saucepan over a medium-high heat. Add onion and cook stirring for 3-4 minutes until softened. Add paste and cook for another minute.
3. Stir in stock, water, tomatoes and barley. Cover and bring to the boil. Reduce heat to low and simmer for 20 minutes.
4. Add red lentils and simmer covered for 25 minutes or until barley is tender. Add more water if the soup appears to be too thick.
5. Stir in coconut cream and then divide between bowls. Top with chopped coriander and fresh basil if desired. 

Recipe thanks to McKenzie’