There are so many types of lentils out there.
Recently, I have started eating a lot of lentils. And soup. I think this is mostly because, well, I'm lazy. Too lazy, in fact, to cook enough meat not to need the protein from the lentils. I have found very few microwavable meats here- even the chicken nuggets ("chicken chunks"... gross) in the freezer section need to be baked for 30-45 minutes. Which I have no patience for. At least not every night of the week.
And making soup, I've realized, is really just throwing some things around your kitchen into a pot. Even I can handle that.
I was reading a food magazine here, (BBC's Good Food) and came across an awesome recipe for Curry Lentil soup. So I thought I would share it here, as London is definitely in love with a good curry. Just be careful when you are making this- the curry will stain your clothes!
Ingredients
- 1 onion , chopped (I also added in chopped red pepper)
- 1 tbsp olive oil
- 1-2 tbsp Thai red curry paste (I used regular yellow curry powder)
- 300g red lentils
- 1.7l vegetable stock
- 200ml coconut milk
- chopped spring onions , to serve (optional)
- 1. Fry the onion/pepper in 1 tbsp olive oil until soft. Stir in the curry paste/powder, depending how hot you want it.
2. Add red lentils and coat and mix to coat in the paste. Pour over stock and simmer for 20 minutes, until the lentils are tender.
3. Blend with coconut milk and reheat if needed. Serve with spring onions on top, if desired.
PER SERVING
390 kcalories, protein 20g, carbohydrate 51g, fat 13 g, saturated fat 8g, fibre 6g, sugar 9g, salt 1.44 g
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