Thai Red Lentil Soup
‘Good soup is one of the primary ingredients of good living’
Given our sedentary lifestyle due to our choice of profession, Mr. B and I try and eat vegan at home during the week to make sure we are as kind to our bodies and digestive systems and also stay calorie light, so I am always looking for new and inventive lentil and vegetable dishes
This recipe is adapted from Plenty More and is a playful combination of Indian and Asian flavours. It is a little like a red curry without the bulk and is good with a little rice or on it’s own.
I was pleasantly surprised with the depth of flavour that is developed here, helped by the red curry paste in addition to the vibrancy that comes from the additional squeeze of lime!
Good hot or cold, in the summer or the winter, at home or on the go!
- 20 sugar snap peas
- 3 tbsp. coconut oil
- 1 medium onion, diced
- 5 tbsp. vegan Thai red curry paste
- 250g/1.5 cups red lentils
- 1 cup/250ml coconut oil
- 5 tbsp. lime juice
- 1 tbsp. tamari
- Salt to taste
- Heat the coconut oil in a large pot and add the onion
- Cook over low heat with lid on for 10-15 minutes, stirring once or twice until the onion is completely sweet and soft
- Stir in red curry paste and cook for 1 minute
- Add the red lentils and 3 cups of stock or water
- Bring to the boil and then turn down the heat to low and simmer for 15 minutes or until the lentils are soft
- Remove from the heat, once cooled, process the soup in a blender until completely smooth
- Add back to the pot and heat with the coconut milk, lime juice, tamari and salt
- Serve with diagonally cut sugar snap peas