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SERVES 4
2 tbsp sunflower oil
3 garlic cloves, crushed
¼ tsp crushed dried chillies
2 tsp ground cumin
1 tsp turmeric
½ tsp ground cinnamon
1.25 litres/2 pints/5 cups vegetable stock
115g/4oz/scant ½ cup red lentils
320g/11oz celery, sliced
320g/11oz carrots, diced
320g/11oz peeled and cored apples, diced
4 tbsp coconut cream
juice of ½ lime
salt and freshly ground black pepper
handful of coriander leaves, to scatter
Heat the oil in a pan and gently fry the garlic for about 1 minute. Stir in the spices, then add the stock, lentils, celery, carrots and apple. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes until the lentils are tender. Stir in the coconut cream and lime juice to taste and season with salt and pepper. Serve scattered with coriander leaves.