Preparation time: 10 minutes, plus 40 minutes cooking
Makes 2 servings
• 1 tbsp extra-virgin olive oil
• 1 tbsp red curry paste
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 cup of your preferred combination of red and green lentils (yellow split peas also work well, but you must have the foresight to soak them beforehand)
• 1 x 14 oz can coconut milk
• 1/2 tsp salt
The kitchen cabinet forager’s favorite. This delicious soup involves just two fresh ingredients: a carrot and an onion.
Take a medium-sized, heavy-bottomed casserole and pop on a medium to low heat. Add the olive oil and after a minute, the curry paste. Stir well and leave to heat through. Add the onion to the pan and stir for a minute or two. Add the chopped carrot (you won’t purée this soup, so make sure your carrot chunks are nice and small) to the cooking onions.
Add in the cup of lentils, stirring well to coat with all the spices for a minute or two before pouring over the coconut milk. Fill the empty can with water and add the contents to the pan. Then fill it again to about halfway and add to the pan.
Add the salt and then bring to a boil. Lower the heat and simmer for 40 minutes. Transfer to a thermos.