1st exam done and done well, only seven left.
Luzern is grey and rainy today so I thought I would make something warm and yummy for lunch.
I present to you a vegan curry coconut lentil soup! Say whaaaat yes I know it was the first time I had heard of lentil and curry together before either but trust me it’s amaaazing and just hot enough to make your lips tingle.
- 1 tbsp olive/coconut oil
- 1 large red onion, chopped
- 1 spring onion, chopped
- 2 cloves garlic, sliced
- 2 tbsp tomato paste
- 1-2 tbsp green curry paste
- 3 cups vegetable broth
- 300ml coconut milk
- 1 cup (natural) tomato sauce can diced tomatoes
- 1 cups dry red lentils
- Garnish: chopped parsley
Heat up the oil in a pan, fry the onion and garlic for a few minutes.
In a saucepan, mix the vegetable broth, coconut milk and tomato paste and add it to the lentils. Add the onion-mixture, bring to a boil and then let it simmer for 20 min or until the lentils are very soft (if the soup is too thick at this point, thin it with some water/vegetable broth).
In the very end, throw some parsley into the soup and if you want to, use it as garnish. Yum!