THE MONTHLY RECIPE - (January 2010)

Thai- style Lentil Soup

Packed with vegetables and lentils this warming soup has an oriental flavour.
 
Ingredients
1 dessertspoonful olive oil
1 small onion
1 clove garlic
1 potato, roughly chopped
1 parsnip, roughly chopped
1 stick of celery, chopped
1 tablespoon curry paste
125g split red lentils
500ml vegetable stock
200ml reduced fat coconut milk
½ lime, juice and zest
Freshly ground black pepper
Fresh coriander, roughly chopped
 
Method
 
1. Heat the oil in a saucepan over a medium heat. Add the onion and garlic and gently cook until the onion has softened. Then add the potato, parsnip and celery, cooking for about 5 minutes.
 
2. Once the vegetables are cooked, add the curry paste, lentils, stock and pepper and bring to the boil and simmer for 20-25minutes, until the lentils are tender.
 
3. 5minutes before the end add the coconut milk and lime juice and zest and heat through.
 
4. For a thick and creamy soup whiz in a blender adding a little more stock if texture's too thick. Season with pepper and stir in the chopped coriander.
 
Serve with granary crusty rolls.