This is one of Ellen’s favourite soups to whip up, and I’m a big fan – so of course we had to share the recipe with you too! It’s a quick-fix meal, full of fresh flavours while also creamy and nourishing. While there’s absolutely no need to freeze it, I love the fact that it’s a puréed soup meaning it’s so easy to reheat, even if you’ve forgotten to defrost (see page 165 for instructions)! That’s real fast food.
Serves 3
+ dairy free
+ gluten free
+ vegetarian
+ vegan
+ quick fix
Ingredients
Brown onion, peeled and halved
Olive oil
Red curry paste (page 161)
Split red lentils, rinsed just prior to cooking
Water
Coconut milk
Lemongrass stalk, gently bashed with a rolling pin
Fresh kaffir lime leaves
Lime, juice only
Tamari
Fine salt
Method
This recipe can be found on page 153 of our brilliant thermo cookbook Thermo Cooker Fresh Favourites. If you don't already have this one in your collection, you can check it out here...
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