A warming one-pot soup for darker evenings. Red split lentils melt into a naturally creamy base, and Wild Elephant Organic Red Curry Coconut Milk brings the chilli, ginger and turmeric, so there’s no need for a separate curry paste.
Red Lentil & Coconut Curry Soup
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
International
Servings
4
Prep Time
5 hours
Cook Time
20 hours
A warming one-pot soup for darker evenings. Red split lentils melt into a naturally creamy base, and Wild Elephant Organic Red Curry Coconut Milk brings the chilli, ginger and turmeric, so there’s no need for a separate curry paste.
Author:Agi K
Ingredients
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1 tbsp coconut oil
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1 onion, finely chopped
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2 medium carrots, diced
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2 garlic cloves, crushed
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200g Organic Red Split Lentils, rinsed
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400ml Wild Elephant Organic Red Curry Coconut Milk, shaken well
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800ml vegetable stock
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1 tbsp lemon juice
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Salt, to taste
Directions
Melt the coconut oil in a large pan over a medium heat. Add the onion and carrots and cook gently until soft.
Stir in the garlic and cook until fragrant.
Set aside 4 tbsp of the coconut milk for serving. Add the lentils, stock and the rest of the coconut milk to the pan and bring to the boil.
Turn down to a gentle simmer, partly covered, and stir often so the lentils don’t catch on the bottom. Cook until the lentils are tender and starting to break down. Add a splash of water if the soup gets too thick.
Leave the soup as it is or blend until smooth. Stir in the lemon juice and season with salt.
Ladle into bowls and swirl the reserved coconut milk over the top.
Recipe Note
Prefer it milder? Use the Wild Elephant Organic Yellow Curry Coconut Milk instead.
