The weather is geting frosty and I seem to be getting busier by the day so I am looking for really quick & easy lunch recipes. There is a fab red lace dress with my name on it for Christmas so being really good for the next couple of weeks is so important. I find myself getting bored with soup quickly so I have begun just making small 1 or 2 batch serving.
Yesterday was Potato & Leek ( Its too simple to even do a recipe – Heat 1 tsp oil in a small saucepan – add in 1 leek thinly sliced, 1/2 potato finely diced, 1 chicken stock cube & pinch of pepper. Allow to simmer for 20mins, blitz and add 1 tsp avonmore cooking cream when reheating)
Today, its Spicy Thai Red Lentil Soup
There is such a temptation to complicate this soup however the joy of it is that it only has 6 ingredients and takes 20mins to cook. Store the remaining curry paste in the fridge and with the leftover 300ml of coconut milk divide it between two freezer bags, freeze and use in a curry at a later stage.
This soup is very low in fat and high in fibre which means it will keep you full for longer. There is no need for bread or a carb with this soup. Lentils are a great source of protein and are associated with reducing the risk of heart disease and maintaining steady blood sugar levels (great for any one suffering from or at risk of diabetes)
100g red lentils
1 tsp olive oil / donegal rapeseed oil
1 1/2 tsp thai red curry paste
1 chicken stock cube
100ml reduced fat coconut milk (1/4 tin )
Peel & dice the onion.
Heat the oil, saute the onion for a minute or two. If it starts to stick add a drop of water.
Then add in the lentils & stir in the thai red curry paste.
Pour in 400ml chicken stock.
Allow to simmer for 20 / 30mins.
Remove from the heat, pour in the coconut milk and blitz.
To add a little pizazz grate over some lime zest and garnish with a little red chilli.