This mild, but spicy coconut lentil soup is a feast for both young and old. The lentils make it a fully-fledged vegetable meal and the sweet corn also makes this an attractive dish for children. Serve on an autumn day when you could use some comfort.
Ingredients for about 4 people:
- 2 tbsp oil
- 1 shallot, finely chopped
- 3 garlic cloves, thinly sliced
- 1 to 2 tsp yellow curry paste (Fair trade, depending on how spicy you like it – keep the rest in portions in the freezer)
- 200 g Red split lentils
- 1 l vegetable stock
- 300 g Pearl couscous
- 200 ml organic creamy coconut milk
- 1 jar Corn
- Fresh herbs, for garnish
Preparation method Coconut lentil soup:
Heat the oil in a large wok or stockpot and fry the onion with a pinch of salt. After 2 minutes, add the garlic, fry for a while and then add the yellow curry paste. Add the lentils to the pan and stir well before adding the stock. Turn the heat down slightly and let the lentils cook in the stock for about 20 minutes.
Meanwhile, cook the pearl couscous according to the instructions on the package. Rinse the corn kernels and drain.
When the lentils are cooked, puree the soup with a stick blender until smooth. Stir the coconut milk and corn into the soup. Serve with the couscous and garnish with fresh herbs.