Simple soups like this make great lunches – and are wallet-friendly too!
Ingredients
- 1 onion, chopped
- 1 tbsp olive oil
- 1-2 tbsp Thai red curry paste
- 300g red lentil
- 1.7l vegetable stock
- 200ml coconut milk
- chopped spring onions, to serve (optional)
Method
-
Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it.
-
Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender.
-
Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.