Name: Curried lentil soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: indian
Ingredients: 18.20 gm olive oil; 1 brown onion, chopped; 56.00 gm korma curry paste; 500.00 ml dried split red lentils, rinsed, drained; 1530.00 gm vegetable liquid stock; 252.50 gm light coconut milk; 82.50 ml coriander leaves, chopped; warmed naan bread, to serve

Curried lentil soup

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Curried lentil soup for a cozy winter meal.

Ingredients:

1 brown onion, chopped
56.00 gm korma curry paste
500.00 ml dried split red lentils, rinsed, drained
1530.00 gm vegetable liquid stock
252.50 gm light coconut milk
82.50 ml coriander leaves, chopped
warmed naan bread, to serve

Instructions:

In a large saucepan over medium heat, heat oil. Cook onion for 5 minutes. Stir in curry paste and cook for 1 minute.
Combine lentils and flavorful stock in a pot and bring to a gentle boil. Lower the heat to medium-low and simmer, partially covered, for 20 minutes until the lentils are tender, stirring occasionally. Remove any foam from the surface. Take off the heat and let it cool slightly, stirring to release excess heat.
Puree soup in two batches in a food processor or blender until smooth. Return to saucepan over low heat, add coconut milk, and heat for 4 minutes, stirring constantly until hot (without boiling). Serve the soup in bowls, garnish with coriander, and enjoy with naan bread.

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