Thai red lentil soup

with Thai red curry, coconut and fresh coriander

A creamy soup full of Asian flavours thanks to the combination of lime juice, coconut milk and curry powder. The soup is served with sautéed cauliflower.

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

celery, soya

Utensils:

(Hand) blender

Ingredients

Red lentils

White onion

Carrot

Garlic

Tomato paste

Thai red curry powder

Cayenne pepper powder

Vegetable broth

Coconut milk

Lime

Fresh coriander

Cauliflower

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2515
601
19
16
82
11
37
30
0
221

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Wash the vegetables. Peel and chop the onion, carrot and garlic. Heat 2 tablespoons of oil in a medium-size pot and sauté the onion, carrot and garlic for 3 minutes. Add the tomato paste, the curry powder, the cayenne powder and the lentils. Stir everything for 1 minute. Add half a litre of hot water and the vegetable broth. Bring it to a boil and let it simmer for 10 minutes. Add the juice of half a lime and the coconut milk (keep 2 teaspoons aside to garnish the dish later). Cook everything for another 5 minutes.

To cook the cauliflower: boil the florets in a medium-size pot with plenty of water for 2 minutes. Take them from the pan and cut them into thick slices. Heat 1 tablespoon of olive oil in a pan and sauté the cauliflower until golden brown. Season to taste and set aside.

Blend the soup with a hand blender to a smooth cream. Serve the soup in deep plate and garnish it with the remaining coconut milk. Add the cauliflower in the centre and finish with chopped coriander.