- Heat the oil in a large pot and add the onions, chili, garlic and lemon grass. Cook for 5 minutes or until the onions have softened, but not browned. Stir occasionally.
- Add the lentils and spices. Pour in the coconut milk and water and stir to combine. Bring to a boil, reduce the heat and simmer for 40 to 45 minutes, until the lentils are soft.
- Pour in the lime juice and add the spring onions, cilantro salt and pepper, reserving a little of each of the spring onions and cilantro for garnish.
Thursday, December 1, 2011
Thai-Style Lentil & Coconut Soup
THAI-STYLE LENTIL & COCONUT SOUP
2 tbsp coconut oil (or grapeseed, avocado, or EVOO)
2 red onions, finely chopped
1 red chili, seeded and finely sliced
2 garlic cloves, chopped
1" piece of fresh lemon grass, outer layers removed and heart thinly sliced
1 cup red lentils, rinsed
1 tsp ground coriander
1 tsp paprika
400mL of coconut milk (unsweetened)*
3 3/4 cups water
Juice of 1 lime
3 spring onions, finely sliced
1 cup fresh cilantro or parsley, finely chopped
Salt and freshly ground black pepper, to taste