Spiced Red Lentil and Coconut Soup

Heat the coconut oil in a large saucepan over a medium heat and fry the onion for 6 minutes until softened.

Add the garlic, ginger, turmeric, cumin, and coriander and cook, stirring, for 1 minute until fragrant.

Tip in the lentils and pour over the stock, then bring to the boil.

Reduce the heat and simmer for 15 minutes, stirring occasionally, until the lentils are completely tender.

Stir in the coconut milk and lime juice, season with salt, and heat through for 2 minutes.

Serve in deep bowls with a drizzle of coconut milk and warm flatbreads on the side.