• Melissa Tuck

Thai Coconut, kale & red lentil soup



1 white onion, finely diced

1 leek, white part finely diced

2 sticks celery, finely diced

1 large carrot, peeled and diced

1 tsp crushed FRESH ginger

1 tsp crushed FRESH garlic

1 tsp smoked chilli flakes

2 cups curly kale

1/2 cup dried red lentils

1/2 cup dried pearl barley

Spices & Flavourings:

2 tsp ground coriander

2 tsp ground cumin

1 tsp turmeric

2 tsp ground cinnamon

1 tsp nutmeg

1 tbsp fish sauce

juice of 1 lime

1 tin coconut milk

1 litre veggie stock

Oil for cooking

Salt and pepper

Fry onion, with your coriander, cumin, turmeric, cinnamon, nutmeg, chilli flakes, ginger and garlic in olive oil. Let this all fry for about 5 minutes, until fragrant and onion is translucent. Add carrots, leeks and celery and cook for another 2 minutes.

Add lentils, barley, stock and coconut milk, and simmer for about 40 mins, until barley is tender but still has a slight bite.

Add fish sauce, lime juice and kale, and season well with salt and pepper.

Using a stick blender, blend it until your desired consistency - I like it still quite chunky. Add another squeeze of lime before serving to wake it all up.




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