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About this recipe: A warming, chunky soup is given an Eastern touch with a kick of curry and the sweetness of coconut. Serve with mini naan breads or parathas on the side. Delicious!
For a Moroccan flavour, replace the curry paste with 2-3 tsp harissa paste, and serve the soup with flatbreads.
Instead of the dried red lentils, use a 400g can brown, green or Puy lentils, rinsed and drained. Simmer the vegetables, tomatoes and stock for about 5 minutes at step 3, then add the canned lentils and heat through for 2 minutes before adding the coconut cream.