What You’ll Need
1.5 tablespoons coconut oil
1 medium onion finely sliced
2 cloves garlic crushed
1 tablespoon ginger finely grated
½ bunch of coriander, roots and stalks washed and finely chopped, leaves picked and washed
2 tablespoons red curry paste
1 tablespoon maple syrup
2 cans red/brown lentils
400 ml coconut milk
2 tablespoons fish sauce
Juice of 2 limes
500 ml vegetable stock
Green leafy vegetable of your choice
Greek yogurt to serve
Season with salt to taste
Chilli for garnish
What to Do
- Heat the oil in a large pot on medium and add garlic, onion, ginger, coriander stalks and roots. Cook for 5 minutes until soft.
- Add curry paste and maple syrup and cook for 2 minutes.
- Add rinsed lentils, stock and coconut milk, bring to boil before reducing to a simmer, cover and simmer for 30 minutes.
- Remove from heat and partially blend (if preferred)
- Add coriander leaves and any green leafy vegetables you like such as silverbeet or spinach and stir through until wilted.
- Serve and top with Greek yogurt and some finely chopped chilli for some extra heat!