Coconut & Lentil Soup
1 tablespoon olive oil
1 red onion - chopped
1 clove garlic
2 sticks celery
1 parsnip – chopped
1 tablespoon red thai curry paste
150 g red lentils
1 litre vegetable stock (made from marigold bouillon powder)
bunch fresh coriander - chopped
400 ml can coconut milk
1 lime – juice and zest
maldon salt and freshly ground black pepper
method
· heat the oil in a large saucepan over a medium heat
· add the onion and garlic and cook until soft
· add the celery and parsnip and cook for 5 minutes
· add the curry paste, lentils, stock , coriander stalks and seasoning
· bring to the boil, cover – simmer for 25 – 30 minutes (until lentils are tender)
· add the coconut milk and lime juice and zest
