Thai Coconut & Lentil Soup - Vegan Recipe Club

Ingredients

• 1 onion, finely diced
• 1 red pepper, deseeded and chopped into bite-sized pieces
• 3 cloves garlic, finely crushed
• 1 tbsp coriander seeds
• 1 tsp turmeric
• 1 tsp chilli powder
• 2 tbsp vegan Thai red curry paste
• 300g/1½ cups red lentils
• 1 x 400ml/14 fl oz tin coconut milk
• 800ml/3⅓ cups vegan stock
• 3 tbsp soy sauce (use tamari if gluten-free)
• 1 stick of lemongrass, bashed with a rolling pin
• 3 kaffir lime leaves
• 2 tsp soft brown sugar
• Juice of 1 lime
• Optional toppings: chilli flakes, crispy onions, croutons, fresh chilli, fresh coriander, sesame seeds, sliced spring onion, Thai basil, toasted seeds, vegan cream or crème fraîche, vegan lardons