It is Winter Season here in Scotland and is -4 deg today and very snowy. There is nothing better that a big pot of homemade soup to warm you up on days like this. I had a big pack of lentils in the cupboard and was going to make a traditional carrot & lentil soup but then I discovered some Green Thai paste hiding behind my tin of custard & yes you’ve guessed it Green Thai Lentil Soup it was. Just the ticket too, with the spice it really warmed us up lovely and was very satisfying and filling. Another great recipe to add to the collection.
Makes enough for 4 servings
150g Green Lentils, pre-soaked and rinsed ready to cook
1 Large Sweet Potato, chopped into cubes
1 Tbsp Olive Oil
2 Garlic Cloves, crushed
1 Piece Fresh Ginger, grated (about 2cm)
50g Thai Green Curry Paste, (I used the Blue Dragon one)
1 400g Can Coconut Milk
1 Tbsp Dried Coriander & small handful chopped fresh to serve
1/2 litre Vegetable Stock
Juice of 1 Lemon (about 1 Tbsp)
- In a large pan, heat the oil and cook the garlic and ginger for a few minutes then add in the Thai Green Paste and mix through for a further 3-4 minutes.
- Add in the chopped sweet potato, lentils, vegetable stock, coconut milk and lemon juice, bring to the boil then simmer covered for about 30 minutes.
- Remove lid and sprinkle in the dried coriander and mix through, stirring for a minute or 2.
- Remove from the heat and using a hand blender, blend the soup until you reach a smooth and thick consistancey.
- Serve with some fresh coriander on top.
This recipe is also good for batch cooking, freezing and keeping for later.