This recipe was given to me by a dear friend of mine, it’s a staple in her family kitchen as it goes down a storm with everyone.
It’s really quick to make and so tasty – great as a starter, lunch or light dinner, totally scrummy.
2 tbsp coconut oil
1 small bunch spring onions, finely sliced
2 garlic cloves, crushed
1 little finger root ginger, chopped or grated
1 fiery red chilli, finely chopped (you can add more if you like more of a kick)
2 lemon grass stalks, outer leaves removed and remainder finely sliced
225g/8oz red lentils, rinsed
2 pints/1.2litres veg or chicken stock
500g pumpkin or butternut squash, peeled, deseeded and cut into 2cm dice
1 can coconut milk
1 tbsp tamarind puree
2 tbsp coriander, chopped
Thai fish sauce or Tamari soy sauce
1-2 limes, juice only
In a large saucepan fry the spring onions (holding a few back for garnish), garlic, ginger, chilli and lemon grass for a minute or two
Add the lentils, pumpkin or squash and the stock and simmer until the lentils have softened and pumpkin flesh has collapsed
Stir in the coconut milk and tamarind puree, along with most of the coriander
Now add some soy sauce (or fish sauce) and lime juice
Taste and when ready serve with spring onions and coriander
If you wanted the soup to be slightly thinner add some more stock before you serve.
If you wanted it to be slightly more substantial, you could fry some shredded chicken, prawns or tofu and serve on top of the soup!