Beata 
Curry Lentil Soup
A quick and fragrant meal packed with flavours. The curry calls for only a few ingredients but each spoonful is delicious.
Servings 4 servings
Ingredients
- 1 onion diced
- 3 cloves garlic
- 200 g red lentils
- 200 g vegetables (frozen or diced)
- 1 can coconut milk
- 1 cube vegetable stock
- 2 cups water
- 1/2 lemon or lime juice
- 2 tbsp thai red curry paste more to taste
Instructions
- In a large pot, heat a bit of oil over medium heat. Add the diced onion and sauté for 3–4 minutes until soft. Add the garlic and cook for 1 more minute.
- Stir in the Thai red curry paste and cook for 1–2 minutes to release the flavors.
- Add the red lentils, vegetable stock cube, 2 cups of water, and the can of coconut milk. Stir well to combine.
- Add the diced vegetables of your choice. Bring the soup to a boil.
- Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the lentils are soft and the vegetables are cooked through. Stir occasionally.
- Add a squeeze of lemon or lime juice to brighten the flavour. Taste and add more curry paste, salt, or pepper if needed.
- Serve hot, optionally garnished with fresh herbs like cilantro.
- Enjoy the meal!
