SNS Pumpkin, Red Curry, and Lentil Soup

Ingredients:

  • 2 Tbsp olive oil
  • ½ onion, chopped 
  • 3 Tbsp red curry paste
  • 5 cloves of garlic, minced
  • 1 tsp ground coriander 
  • 6 cups vegetable stock 
  • 2 cups red lentils, rinsed
  • 1 (15 oz) can crushed tomatoes
  • 1 (15 oz) can pumpkin
  • 1 (15 oz) can coconut milk
  • 2 tsp salt n’ pepper mix, to taste 
  • Roasted cashews to garnish (if you’re allergic to cashews, please substitute with another topping of your choice)
  • Cilantro to garnish

Prep:

  • Heat oil on medium high in a large saucepan, add onion, and cook for 3 to 4 minutes
  • Add coriander, red curry paste, and garlic — sauté until fragrant about 2 to 3 minutes
  • Add stock and lentils and bring to a boil, cooking for 6 to 7 minutes, stirring occasionally
  • Add pumpkin, tomatoes, and coconut milk — mix thoroughly

Simmer:

  • Lower heat and simmer for 10 to 15 minutes
  • Stir in lime juice

Garnish:

Top each bowl with a handful of cilantro and cashews, enjoy!

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