Spicy Lentil Soup
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Large, chopped|
|Fresh root ginger||1 Inch, peeled and grated (2.5 Centimeter)|
|Parsnip||1 , chopped|
|Potato||1 Large, chopped|
|Celery stick||2 , chopped|
|Medium curry paste||2 Tablespoon|
|Red lentils||3 1⁄2 Ounce (100 Gram)|
|Vegetable stock||2 1⁄2 Pint (1.5 Liter, Good Stock)|
|Coconut milk||13 Ounce (400 Gram)|
|Lemon||1⁄2 , rind grated and lemon juiced|
|Chopped fresh coriander||15 Gram|
|Freshly ground black pepper||To Taste|
Heat the oil in a large saucepan.
Add the garlic, onion, and ginger, and fry gently for 2-3 minutes.
Add the parsnip, potato, and celery to the pan and continue to fry gently for 3 minutes.
Stir the curry paste through the vegetables and cook for a further minute.
Add the lentils and stock to the pan.
Bring to the boil, reduce the heat, cover, and simmer for 25 minutes, or until the lentils are tender.
Pour the mixture into a blender or food processor, and process until smooth