- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1-2 tbsp Thai red curry paste
- 300g red lentil
- 1.7l vegetable stock
- 200ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- chopped spring onions, to serve (optional)
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it.
Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender.
Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.