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  3. Thai flavoured red lentil soup with almond milk

Thai flavoured red lentil soup with almond milk

Thai flavoured red lentil soup with almond milk
Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes:

2.0 tbsp. olive oil
150.0 grams red lentils
2.0  red onions
1.0 tbsp. ginger
1.0 clove garlic
1.0 tbsp. red curry paste
1.0  red chilli
2.0  lemongrass stalks
4.0  kaffir lime leaves
1.0 litre vegetable stock
250.0 ml coconut milk
1.0 juice of lime
 to taste salt
 to taste pepper
  mint
  sesame seeds
  chilli oil


Instructions

STEP 1/9
Peel and dice the onions, garlic and ginger. Chop the chilli.This recipe was prepared using Braun's JB 7192 PowerBlend 7.
STEP 2/9
Heat the olive oil in a large saucepan over low heat.
STEP 3/9
Add the onions, the garlic, the ginger and the chilli and cook for 2-3 minutes until soft but not coloured.
STEP 4/9
Add the red lentils, the lemongrass stalks, the lime leaves and the curry paste.
STEP 5/9
Cover everything with the vegetable stock and bring to a boil. Let simmer for 30 minutes until the lentils are cooked.
STEP 6/9
Remove the lemongrass stalks and the lime leaves.
STEP 7/9
Add the coconut milk and lime juice while stirring.
STEP 8/9
Transfer mixture to the Braun JB 7192 PowerBlend 7 and blend to a smooth puree on speed 4.
STEP 9/9
Season with salt and pepper. Garnish with fresh mint or coriander leaves, sesame seeds and a tiny drizzle of chilli oil if you like.
  1. Back to homepage
  2. Recipes
  3. Thai flavoured red lentil soup with almond milk

Thai flavoured red lentil soup with almond milk

Thai flavoured red lentil soup with almond milk
Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum
Servings:6
Makes:

Ingredients


2.0 tbsp. olive oil
150.0 grams red lentils
2.0  red onions
1.0 tbsp. ginger
1.0 clove garlic
1.0 tbsp. red curry paste
1.0  red chilli
2.0  lemongrass stalks
4.0  kaffir lime leaves
1.0 litre vegetable stock
250.0 ml coconut milk
1.0 juice of lime
 to taste salt
 to taste pepper
  mint
  sesame seeds
  chilli oil

Instructions

STEP 1/9
Peel and dice the onions, garlic and ginger. Chop the chilli.
STEP 2/9
Heat the olive oil in a large saucepan over low heat.
STEP 3/9
Add the onions, the garlic, the ginger and the chilli and cook for 2-3 minutes until soft but not coloured.
STEP 4/9
Add the red lentils, the lemongrass stalks, the lime leaves and the curry paste.
STEP 5/9
Cover everything with the vegetable stock and bring to a boil. Let simmer for 30 minutes until the lentils are cooked.
STEP 6/9
Remove the lemongrass stalks and the lime leaves.
STEP 7/9
Add the coconut milk and lime juice while stirring.
STEP 8/9
Transfer mixture to the Braun JB 7192 PowerBlend 7 and blend to a smooth puree on speed 4.
STEP 9/9
Season with salt and pepper. Garnish with fresh mint or coriander leaves, sesame seeds and a tiny drizzle of chilli oil if you like.

Notes

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