- Curry, Coconut and Red Lentil Soup
Curry, Coconut and Red Lentil Soup
- If using fresh onion, fast-fry in oil in a soup pot over medium-low heat. Add Madras Curry and cook for 1 minute, stirring constantly. If using 3 Onion Dip Mix, add Mix and oil in the next step.
- Add tomatoes, kaffir lime leaves, Vegetable Bouillon and lentils. Season with Salt and Pepper. Simmer for 20–30 minutes.
- Add coconut milk and simmer until lentils are cooked. Add more prepared Bouillon for desired consistency. Discard Kaffir Lime Leaves.
- Blend and serve.
|Nutritional Serving Size
3 Onion Dip Mix
Sea Salt (Grinder)
Black Pepper (Grinder)
Vegetable Bouillon Base