Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Spiced Thai Lentil Soup
Meat Free Monday or just craving something healthy? This hearty vegan soup is ridiculously nutritious and it’s filling enough to have as a main meal. It’s a great recipe to make a batch of too as it’ll keep in the fridge for a week and will then serve a few lunches. You could save time by using shop bought Thai paste but even when making your own, this soup only takes 30 minutes start to finish. You will only need half the the paste so keep the rest in a jar for a curry at a later date.
Prep: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
For the Red Paste:-
3 red chillis topped
4 tsp ground coriander
2 tsp ground cumin
3 tsp hot paprika
2 lemongrass stalks chopped
10cm piece ginger peeled and chopped
1 onion peeled and cut into chunks
6 garlic cloves
Juice and zest of 1 lime
2 tbsp groundnut or vegetable oil
2 red onions chopped
4 tbsp above Red Thai Paste (or 2tbsp shop bought)
1 tsp smoked paprika
1 litre vegetable stock
200g spinach roughly chopped
2 sweet potatoes peeled and cut into 2cm cubes
Blitz all your Paste ingredients in a blender or bullet.
Add the onions and 2 tbsp olive oil to a large pan and soften for 5 minutes.
Add the sweet potatoes, paste and smoked paprika. Stir then add the lentils and stock.
Simmer for 20 minutes before stirring in the spinach.
Finish with toasted flaked almonds.