Curried red lentil and coconut soup | Recipe Cart | Recipe Cart

Ingredients

• 1½ tbs coconut oil
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 1 tbs ginger, finely grated
• ½ bunch coriander, roots and stalks washed and finely chopped, leaves picked and roughly chopped, plus extra small leaves to serve
• 2 tbs red curry paste
• 1 tbs palm sugar, finely grated
• 2½ cups (500g) red lentils
• 4 cups (1L) vegetable stock
• 400ml can coconut milk
• 2 tbs fish sauce
• Juice of 1 lime
• Chopped red chilli and toasted coconut flakes (optional), to serve