Chop four large carrots into small pieces. Simmer in a pan with 1stp of ground coriander, 1/4 tsp cayenne pepper and a pinch of salt.
In another pan, simmer a handful of red lentils until soft, then set aside.
When carrots are just tender, add a chunk of creamed coconut (about 1/2 inch slice) and simmer for a few more minutes.
Blend this mixture before adding the cooked lentils and freshly ground black pepper to taste.
Serve with natural yoghurt and/or freshly squeezed lime.