Ingredients

• 2 tbsp extra virgin olive oil
• 1 large brown onion, finely chopped
• 2cm ginger, finely grated
• 1 bunch coriander, leaves and stems separated, roughly chopped
• 1 tsp garam masala
• 2 tsp smoked paprika
• 400g canned no-added-salt diced tomatoes
• 425g can no-added-salt lentils, rinsed, drained
• 400mL canned light coconut milk
• 60g baby spinach leaves
• 1 cup light Greek yoghurt

Instructions

1. Heat oil in a large saucepan over medium heat. Cook onion, ginger and coriander stems for 5 minutes, stirring occasionally, or until onion has softened.

2. Add masala and paprika, then cook for 1 minute, stirring, or until fragrant. Add tomatoes and coconut milk, then bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 25 minutes or until mixture has thickened slightly.

3. Stir in lentils and spinach, then cook for 2 minutes, stirring, or until spinach has wilted and lentils are heated through.

4. Top soup with yoghurt and coriander leaves. Season with pepper and serve.