Thai Style Lentil and Coconut soup

This warm and slightly spicy soup is great to have on a cold fall day or when you're chilled to the bone and want something comforting. You can adjust the spiciness to match your spicy style! Add a baguette and you've got yourself a meal!

Serves 4-6 people


1 tbsp ghee or oil of choice

2 red onions chopped

1 jalapeno pepper, chopped

1 lemon grass, chopped

2-3 cloves garlic, crushed

1 tsp paprika

1 tsp cumin

1 cup lentils, rinsed

3 3/4 cups of vegetable stock or water

1 can coconut milk

juice of 1 lime

1 tsp salt

1 tsp pepper

1 cup cilantro, chopped

3 green onions, chopped

Heat oil in a large saucepan, add the onions, jalapeno pepper, garlic and lemongrass and cook until the onions are translucent. Add the red lentils, spices, coconut milk and stock. Cover and bring to a boil, reduce the heat and simmer, covered for 35-45 minutes until the red lentils have cooked through and the soup has thickened. Add the juice of one lime. Season with salt and pepper. Add the cilantro and green onions reserving some as garnish.

Spoon the soup into bowls and garnish with leftover cilantro and green onions.

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