Curry Coconut Red Lentil Soup (Print Version)
# Ingredients:
01 -
As much fresh coriander as you like.
02 -
Half a fresh lemon.
03 -
Ground black pepper, to taste.
04 -
Fine sea salt, sprinkle as needed.
05 -
Curry powder, as much as you want.
06 -
A little oil, not too much.
07 -
A can of coconut milk, about 400ml.
08 -
750ml veggie broth.
09 -
2 or 3 red bell peppers.
10 -
200g red lentils.
11 -
Splash of white wine, if you want.
12 -
1 to 2 teaspoons fresh ginger.
13 -
1 onion, chopped.
14 -
A tablespoon of red curry paste.
# Instructions:
01 -
Blend everything smooth. Squeeze in some lemon, season it with salt and pepper, and throw some fresh coriander on top if you want.
02 -
Pour in broth and coconut milk. If you feel like it, splash in some wine. Let all of it bubble away for half an hour until it turns soft and thick.
03 -
Splash oil into the pot and get it hot. Stir in curry paste until it melts. Add in ginger and onion, give 'em a quick fry. Toss in the lentils and bell peppers, cook ‘em for a couple minutes.
04 -
Rinse the lentils. Chop the onion and ginger up real small. Cut bell peppers into chunky bits.
# Notes:
01 -
Make it as spicy as you like.
02 -
If you need it thicker, just stir in a bit of starch.
03 -
You can throw this together in a Thermomix too.