When learning new techniques, keeping it simple can help you master what to do. This easy Lentil soup is a great way to learn how to simmer to produce a beatiful spicy soup

This would be great served with some crusty bread. Double the recipe to create enough to freeze for another night

Ingredients:

• 1 2/3 cup red lentils
• 1/2 cup pearl barley
• 4 cloves garlic
• 2 tbsp tomato paste
• 4 tsp dessicated coconut
• 2 tsp cumin seeds
• 2 tsp mustard seeds
• 2 tsp coriander seeds
• 2 tbsp canola oil
• 2 brown onions, chopped
• 2l vegetable stock
• 800g tinned tomatoes
• 160ml coconut cream

Instructions:

1. In a food processor, mince garlic, tomato paste, coconut and spices to make a paste
2. Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3-4 minutes or until softened. Add paste and cook for a minute
3. Stir in stock, tomatoes and barley. Cover and bring to a boil
4. Reduce heat and simmer for 20 minutes
5. Add lentils and simmer, covered, for 25 minutes, or until the barley is tender
6. Add water to adjust consistency if soup is too thick
7. Stir in the coconut cream and divide between 6 bowls to serve