Looking for ways to turn our coconut soup into a one-pot meat-free dinner? Simply add some chunks of roast sweet potato. Yum!
SERVES 4 // COOKING TIME 15 min
1 tbsp olive oil
2 onions, peeled and sliced
30g Thai red curry paste
250g brown lentils, cooked and drained; or 2 × 400g tins, drained and rinsed
400 ml coconut milk
Salt and black pepper
1. Heat the oil in a pot over low heat. Add the onions and fry until translucent. Add the curry paste, stir and cook for 5 minutes.
2. Add the lentils and the coconut milk and simmer for 5 minutes. Season.
3. Liquidise half the soup in a blender, then return it to the pot. Stir to combine. Serve warm.