Red Lentil and Coconut Soup with Corriander

Sauté one large diced onion in some olive oil, add chopped ginger and garlic , followed by 3 cups of red lentil. Pour in a can of coconut milk, 2 vegetable stock cubes, 1 cup of water and leave to simmer for 30 minuets until the lentil is completely cooked. Stir in a spoon of tamarind paste and salt and pepper to taste.

Squeeze some lemon juice and garnish with freshly chopped coriander serving it with pita bread and humous.