Season with salt and pepper and ladle the soup into bowls. Top with grated pecorino cheese (if using), basil leaves and a drizzle of olive oil. The green lentils can be cooked in advance to make ...
Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately.
Loaded with chunks of potatoes and plump, juicy whole oysters, this hearty and satisfying soup is best served with crusty bread to mop up all the delicious broth. "I love making this lentil soup ...