Ingredients
The following ingredients have 4 Servings
- 3 tbsp olive oil
- 1 medium yellow onion (diced)
- 1 red bell pepper (seeded & stemmed, diced)
- 2 cloves garlic (finely minced)
- 2 tbsp red curry paste
- 1 tsp red chili paste
- 1 tbsp lemongrass paste
- 1 3/4 cup red lentils
- 2 cup vegetable stock
- 1 cup water
- 14 oz unsweetened coconut milk
- 1 tbsp soy sauce
- 2 tsp lime juice
- 1/2 cup chopped cilantro
Instruction
- Heat the olive oil in a large stock pot over medium heat. Add the onion and red bell pepper. Cook for about 8-10 minutes or until tender. Add the garlic, red curry paste, chili paste, and lemongrass paste. Cook, stirring continuously, for about a minute. Add the red lentils, vegetable stock and water. Bring the mixture to a boil and then reduce to a simmer. Simmer for about 15 minutes or until the lentils are soft.
- Transfer the soup to the pitcher of your blender in batches and puree until smooth. Be careful with this step, and cover the blender with a kitchen towel and hold down with your hand. A lot of pressure builds up in that blender when hot liquid is added. Alternatively, you may use an immersion blender.
- Transfer the soup back to the stock pot. Stir in the coconut milk, soy sauce, and lime juice. Cook for an additional 5 minutes. Season to taste with salt and black pepper where needed.
- Serve the soup garnished with sliced sugar snap peas, chopped cilantro and a drizzle of olive oil. Enjoy warm!
