19 March 2021
This spicy lentil soup is a delicious vegan comfort food made with red lentils, curry paste and Alpro Coconut drink.
Serves 6
Prep time: 25 minutes
Cooking time: 30 minutes
INGREDIENTS
1 tbsp vegetable oil
1 large red onion, finely chopped
1 red pepper, deseeded & finely chopped
2 cloves garlic, peeled & finely chopped
90g Thai red curry paste
400g sweet potatoes, peeled & cut into 1 cm cubes
115g dried red split lentils
1 vegetable stock cube, dissolved in 500ml boiling water
500ml Alpro Coconut drink
3 tbsp fresh coriander
Season to taste
To serve: 4 x 1 tbsp Alpro Plain No Sugars alternative to yogurt, for swirling on top of the soup before serving
METHOD
1. Heat the oil in a large saucepan, add the onion and peppers and cook over a low heat for 10 minutes until softened but not coloured.
2. Add the garlic and red Thai paste and cook over a medium heat for 2-3 minutes, stirring well to combine the ingredients.
3. Add the sweet potato, lentils, and stock and bring to the boil.
4. Reduce the heat, add the Alpro Coconut drink, cover with a lid and simmer for 20-25 minutes.
5. Add the fresh coriander and allow to cool for a few minutes. 6. Carefully blend the soup until smooth using a liquidiser or blender.
6. To serve: reheat the soup in a pan and season before pouring into serving bowls and swirl over the top Alpro Plain No Sugars alternative to yogurt.
Delicious served with a swirl of Alpro Plain alternative to yogurt & crusty bread.
Cooking for a crowd: To serve 12: double the recipe ingredients. Prep time: 45 minutes. Cooking time: 55 minutes. Use a 4-litre saucepan.
TOP TIP
For a variation why not use chickpeas instead of lentils. Change the Thai paste for Indian curry paste. if you have any leftover curry paste it can be stored in the fridge for up to a month. Use it to spice up pasta sauces, in marinades and roasted vegetables.
