curry lentil soup
It’s officially winter, which means that I want something warm to eat for lunch and dinner. There are definitely soups that are best when they simmer on the stove for hours, but we don’t always have that time – enter this super easy curry lentil soup. You can have this on the table in just 30 minutes! I have made it so many ways, but this is the combination I have made the most!
recipe (serves 3-4)
ingredients
2 tsp ginger paste
2 tbsp red curry paste (I used Mr Chen’s Thai Red)
375g red split lentils
1 head broccoli, finely chopped
2 tbsp peanut butter
Olive oil
Salt
method
1. Fill your kettle with water and turn it on.
2. In a large saucepan over medium heat, add in two tbsp of olive oil and the ginger paste. Once the ginger starts to sizzle, add in the curry paste and stir well.
3. Add in the red lentils and stir until they are all coated in the curry paste.
4. Add in enough water to completely cover the lentils then add in the broccoli and peanut butter. Stir well.
5. Put the heat to low. Check every two to three minutes. When the water has been absorbed add in more. Continue to do this until the lentils are creamy and completely cooked through.
6. Season with salt and serve! That’s it!
serving suggestion
This soup is best served with brown rice, bok choy and Greek yoghurt.
