Thai-style Lentil and Coconut soup

This super-easy soup can be frozen in individual portions and is not only tasty but rich in fibre too.
    Serves 4
  • 2 tbsp sunflower or coconut oil
  • 2 red onions, finely chopped
  • 1 bird’s eye chilli, deseeded and finely sliced
  • 2 garlic cloves, chopped
  • 1″/2.5cm piece fresh lemon grass, outer layers removed and inside finely sliced
  • 7oz/200g red lentils, rinsed
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 14 fl oz/400ml coconut milk (light)
  • juice of 1 lime
  • 3 spring onions, chopped
  • 3/4oz/20g fresh coriander, finely chopped
  • salt and freshly ground black pepper
  1. Heat the oil in a large pan and add the onions, chilli, garlic and lemon grass.  Cook for 5 minutes or until the onions have softened but not browned, stirring occasionally.
  2. Add the lentils and spices.  Pour in the coconut milk and 1 ½ pints/900ml water and stir.  Bring to the boil, reduce the heat and simmer for about 40 minutes, until the lentils are soft.
  3. Pour in the lime juice and add the spring onions and coriander, reserving a little of each for the garnish.  At this point, the soup can be eaten as is or liquidised if you prefer a smooth soup. Season to taste, ladle into bowls, garnish and enjoy.

Written by

Claudia Williamson Registered Nutritional Therapist DipION, FdSc, mBANT, mCHNC Tunbridge Wells, Kent