Thai Red Curry, Potato & Lentil Soup

INGREDIENTS

• 1 tablespoon olive oil
• 140g jar of Dunnes Stores Thai red curry paste
• 3 medium carrots, peeled and diced
• 500g baby potatoes, cut into 4cm chunks
• 200g Dunnes Stores Wholefoods red split lentils, rinsed
• 1 tin Dunnes Stores light coconut milk
• Salt
• Freshly ground black pepper
• Fresh coriander leaves to garnish (optional)

METHOD

1. Heat the oil in a medium size pot over a low heat.
2. Add half the jar of curry paste and fry gently for a one minute.
3. Stir in the carrots and baby potatoes and lentils.
4. Add the coconut milk and 350ml boiling water, season well and place the lid on the pot and bring to the boil slowly.
5. Once boiling, set the lid ajar and drop to a simmer for 20 minutes until the potatoes are soft. Stir frequently to prevent the lentils sticking to the bottom.
6. Check for seasoning and serve in bowls with fresh coriander leaves if using.