Spiced red lentil soup
- Good Food team
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Serves 4 - 6
Easy
Prep: 5 mins
Cook: 30 mins
A star rating of 4.6 out of 5.62 ratingsRate
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Simple soups like this make great lunches - and are wallet-friendly too!
Freezable
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: per serving
-
kcal390
-
fat13g
-
saturates8g
-
carbs51g
-
sugars9g
-
fibre6g
-
protein20g
-
salt1.44g
low
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Method
-
step 1
Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it.
-
step 2
Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender.
-
step 3
Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.
Recipe from Good Food magazine, March 2011
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A star rating of 4.6 out of 5.62 ratings
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