Thai green lentil soup
Serves 4 / Hands on time 20 mins / Total time 45 mins /
V Vn Gf* Df  ❄🌶
1 tsp coconut oil
1 white onion, chopped
2 garlic cloves, crushed
Knob of fresh ginger, grated
50g vegan/gluten free *Thai green curry paste, I use Blue Dragon
1 can coconut milk
150g sweet potato, peeled and cut into chunks
150g dried green lentils
1 litre vegetable stock*, I use 2 Knorr vegetable stock pots
Handful of fresh coriander, including the stalks
Stick of lemon grass, bashed

Method
1. In a large cooking pot with a lid, sweat the chopped onions in the oil, over a medium to low heat for 10 minutes, stirring occasionally (add a dash of water if needed, to prevent burning).
2. Once soft, add the grated ginger, crushed garlic and the Thai green curry paste. Give it a good stir and cook for a couple of minutes. Add the sweet potato, coconut milk, stock, lentils and the bashed lemon grass and bring to the boil.
3. Turn down the heat and simmer for 20 minutes, stirring occasionally. Cut the storks off the bunch of coriander and add them to the soup. Cook for 5 more minutes. Finally take off the heat, fish out the lemon grass and blend – either with a hand blender or a food processor. Serve topped with chopped coriander leaves.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian    Vn– Vegan    Df– Dairy free.   🌶– Spicy
Gf– I use Knorr vegetable stock pots because they are gluten free but other stock pots/cubes may not be. Always check the label. 
❄ Suitable for home freezing once cooled. Consume within 3 months.
* Some Thai green curry pastes contain crustaceans and fish.

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