Red Lentil Dhal Soup

A heart-warming and wholesome bowl of goodness. Keep red lentils in your cupboard on standby - requiring no soaking or extra cooking they are the best! Not essential, paneer takes this dhal to another level; look out for it in Indian supermarkets or sometimes in Tesco.

2 TBS Olive or vegetable oil

1 medium onion, peeled and roughly chopped

4 TBS Patak’s korma (or tikka) paste

300g Dried red lentils (approx 1 1/2 mug fulls)

1.2 litres stock (recommend adding 2 Tbs Marigold granules to boiling water)

1 tin (400ml) coconut milk

200g paneer, chopped in 1cm cubes (optional)

approx 300g frozen leaf spinach (or a 100g bag of fresh spinach)

Handful Coriander leaves, chopped to garnish

Heat the oil in a large non stick saucepan, add the onions and cook for about a minute.

Add the paste and dried lentils, mix well then add the hot stock.

Bring to boil, cover with a lid then turn down the heat to a simmer.

Cook for about 40 minutes until lentils very tender.

Add the coconut milk, paneer and frozen spinach (if using), stir well.

Turn up the heat, continue to cook until spinach has defrosted and heated through. (if using fresh spinach, just stir through to wilt).

Taste and check seasoning, add a splash more water if you want your soup sloppier!

Serve garnished with coriander leaves and a spoonful of plain yoghurt if you wish.

Note: This soup freezes well