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Lentil, tomato and coconut dhal

As a soup with roasted peppers and toasted cashews

Two portions of dhal turn into six portions of soup, with the simple addition of a jar of roasted red peppers and some stock. You could swap the cashews for any other toasted nuts or seeds, but I think the creamy cashews work particularly well with the spiced soup.

Serves 6

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2 portions of Lentil, Tomato and Coconut Dhal

1 x 450g jar roasted red peppers, drained and roughly chopped, (350g drained weight)

1 tsp vegetable bouillon powder

1 small handful of cashew nuts

2 naan breads, to serve (optional)

Tip the dhal into a large saucepan, add the chopped roasted peppers and place over a medium heat. Add the bouillon powder and 400ml boiling water and bring to a simmer.

Meanwhile, toast the cashews in a dry pan over a medium heat for 1–2 minutes until golden brown, shaking the pan often. Remove from the heat and roughly chop.

Remove the dhal from the heat and blitz with a hand-held or stand blender until smooth.

Pour into bowls and top with the toasted cashews. Serve with the naan breads (if using).