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Lentil Curry Soup with Coconut Milk and Sriracha

Ingredients

Directions

Full of flavour and vitamins, smooth curried lentil soup makes a great choice for a light meatless snack.

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Steps

1

Boil 150 ml of water in an electric kettle.

2

Peel and finely dice the onion. Peel and cut the ginger into thin strips.
Heat the olive oil in a pot and sauté onions and ginger until they are glassy.
Add tomato paste and curry powder to the pot and fry at medium heat for 1 minute.

3

Then add coconut milk, tomatoes, lentils and 150 ml of water. Season with salt, pepper and chilli powder. Bring to a boil, cover and cook at a medium heat for 10 minutes.

4

Afterwards, finely purée the soup using the hand blender. Brown the pine nuts in a pan without adding additional fat.

5

Arrange the soup in the dishes and decorate with sriracha, finely chopped coriander, and black pepper.

Enjoy

Lentil Curry Soup with Coconut Milk and Sriracha

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Ingredients

Adjust Servings:
1 onion
1 thumb-sized piece ginger
1 tsp tomato paste
1 tsp curry powder
2 tbsp olive oil
100g red lentils
400g coconut milk
400g canned tomatoes
1 pinch chilli powder
1 tbsp sriracha
4 coriander stems
2 tbsp pine nuts
salt
black pepper

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