*This recipe is originally taken from the following website and modified to make it vegan-friendly
- 1 tablespoon vegetable oil
- 3 eschalots
- 2 cloves of garlic, crushed
- 3 cm piece of ginger, peeled and grated
- ¼ cup (75 gr) store-bought thai red curry paste
- 750 gr sweet potato, peeled and chopped
- 1 litre of vegetable stock
- 1 can of coconut milk (400 ml)
- 2 tablespoons of soy sauce
- 2 tablespoons of lime juice
- 2 cans of lentils (400 gr), drained and rinsed
- ½ cup of coriander leaves, finely chopped
- Heat the oil in a large saucepan over medium heat. Add the eschalot and garlic and cook for 3–4 minutes or until softened.
- Add the ginger and cook for 1 minute. Add the curry paste and cook for 1 minute. Add the sweet potato, stock, coconut milk, soy sauce and lime juice, bring to the boil and cook for 10–15 minutes or until the sweet potato is tender.
- Remove from the heat and, using a hand-held electric blender, puree the soup until smooth. Stir through the lentils and return to the heat for a further 1 minute or until the lentils are warmed through.
- Divide the soup between bowls and top with the coriander. Serve with crusty bread and butter.