Red lentil and tomato soup
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|1 tbsp||Vegetable oil|
|2 tbsp||Red curry paste|
|400 g||Crushed tomatoes|
|¾ cup||Red lentils|
|165 g||Coconut milk|
|1 to taste||Salt|
- Heat vegetable oil, such as sunflower or rice bran oil in a large saucepan over a medium heat. Add red curry paste and fry for 1 minute, stirring continuously. Add crushed canned tomatoes and water, then bring to the boil.
- Stir in peeled and coarsely grated carrots, trimmed and finely chopped celery and red lentils, then turn down the heat and simmer gently for 15 minutes or until lentils are just tender.
- Remove from the heat, then stir in the coconut milk and chopped coriander. Season with salt to taste, if necessary. Serve in bowls, scattered with extra chopped coriander.
Tip: It's good to know that canned tomatoes are as good as fresh ones - checking the label reveals that there's nothing but tomatoes and their juice in the can.