Add 200g of canned red lentils in a 200ml of reduce fat coconut milk and 200ml of water with a crumbled vegan vegetable stock cube. Add 1 chopped onion, 1 small carrot and cook bring to the boil. Add 1 clove of crushed garlic, 10g grated fresh ginger, and a pinch of ras-el-hanout (Moroccan spice seasoning) for 30 minutes. Blend until smooth, then finish with a handful chopped parsley and coriander to serve.