Coconut Curry Lentil Soup
272kcal
Ingredients
- 1 tablespoon oil
- 1 small white onion diced
- 1 small carrot diced
- 1 small red pepper diced
- 1 tablespoon garlic & ginger paste
- 2 tablespoon red curry paste
- 1 tablespoon lemon grass paste
- 500 ml vegetable stock
- 1 cup cauliflower florets
- 1.5 cups cooked red lentils ~¾ cup dried
- ½ lime
- 200 ml coconut milk
- Salt to taste ~1 tsp
- ⅓ cup cilantro diced
Method
- Cook your red lentils according to the package instructions and set aside.1.5 cups cooked red lentils
- Heat your oil in a pan and add the diced onion, carrot, and red pepper. Sauté for 5 minutes or until the vegetables have begun to soften.1 tablespoon oil, 1 small white onion, 1 small carrot, 1 small red pepper
- Add the garlic and ginger paste, lemon grass paste, and red curry paste. Stir the vegetables into the base and cook for an additional 3-4 minutes, until the mixture is fragrant and fully coated.1 tablespoon garlic & ginger paste, 2 tablespoon red curry paste, 1 tablespoon lemon grass paste
- Pour in the vegetable stock and add the cauliflower florets; simmer for 5-10 minutes.500 ml vegetable stock, 1 cup cauliflower florets
- Add the cooked lentils and ½ the cilantro, then blend the soup until smooth. Pour in the coconut milk, squeeze in the lime juice, and season with salt. Heat until the soup is piping hot.½ lime, 200 ml coconut milk, ⅓ cup cilantro, Salt to taste
- Serve with more cilantro and a drizzle of coconut milk to garnish.
Nutrition
Serving1gCalories272kcalCarbohydrates27gProtein10gFat16gSaturated Fat10gPolyunsaturated Fat5gSodium934mgFiber8gSugar5g
Notes
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.
- Reheating: Warm gently on the stove, adding a splash of stock or water if it thickens too much.