Thai-spiced lentils get blended into a velvety soup with crispy croutons and loads of coriander. Pure comfort in a bowl.
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Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Thai Red Curry Lentils. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Thai Red Curry Lentils. Make a big batch and you'll have access to three quick and easy recipes.
Serves
2
Vegetable Stock
Sourdough
Coriander
Chilli Oil
Olive Oil
Salt
Black Pepper
Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Thai Red Curry Lentils. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Thai Red Curry Lentils. Make a big batch and you'll have access to three quick and easy recipes.
Serves
2
Vegetable Stock
Sourdough
Coriander
Chilli Oil
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Thai Red Curry Lentils. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Thai Red Curry Lentils. Make a big batch and you'll have access to three quick and easy recipes.
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Before you begin, make the Thai Red Curry Lentils.
Step 1.
Heat the oven to 200°C fan. Tear the sourdough into bite-sized chunks, toss with olive oil, salt and pepper, then spread onto a baking tray. Bake for 10–15 mins until golden and crispy.
Step 2.
Pick the coriander leaves and drop the stems into a saucepan with the Thai Red Curry Lentils leftovers and veg stock. Place over a medium heat and bring to a gentle simmer, stirring well to loosen the mix.
Step 3.
Blend everything until smooth and creamy, either using a stick blender straight in the pan, or by transferring to a jug blender. Taste and season with salt and black pepper.
Step 4.
Ladle the soup into bowls. Top with the crunchy croutons, a scattering of coriander leaves and a swirl of chilli oil.
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