- 1 tablespoon olive oil
- 1 brown onion, chopped
- 2 tablespoons korma curry paste
- 2 cups dried split red lentils, rinsed, drained
- 6 cups vegetable or chicken stock
- 1 cup light coconut milk
- 1/3 cup coriander leaves, chopped
- warmed naan bread, to serve
Heat oil in a large saucepan over medium heat. Add onion and cook for 5 minutes. Add curry paste and cook, stirring, for 1 minute.
Add lentils and stock. Cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 20 minutes or until lentils are very soft (stir often to prevent lentils from catching). Remove scum from surface (see card, p81). Remove from heat and cool slightly, stirring to release heat.
Using a food processor or blender, puree soup, in 2 batches, until smooth. Return to saucepan over low heat. Add coconut milk. Heat, stirring, for 4 minutes or until hot (do not boil). Ladle soup into bowls.