Spicy pea and coconut soup recipe | Sainsbury`s Magazine

Ingredients

• 300g frozen garden peas, thawed
• 2 tsp olive oil
• ½ tsp cumin seeds
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and finely chopped
• 50g red lentils, rinsed
• 300ml vegetable stock (made using 1 stock cube)
• 200ml coconut milk
• large pinch of crushed chilli flakes