Thai Red Curry Lentil Soup

Rich, creamy and spicy, this is a healthy recipe with so much flavour. This perfect winter soup can be prepared in minutes, using a pressure cooker. The addition of coconut milk at the end, adds yet another dimension to this already complex delicacy.

2 Tablespoons Olive Oil
1 Large onion chopped
1 Large garlic clove finely minced
1 1cm ginger finely minced
1/2 Teaspoon Turmeric
1 Teaspoon ground Cumin
1 Teaspoon ground Coriander
1 Teaspoon Paprika
1 Teaspoon ground Cardamom
1 Cup of Red Lentils
1 Small can of tomato sauce
1 Tablespoon Red Curry paste
1 Small can of Coconut milk
Fresh Cilantro for garnish
1 Lemon cut in quarters

Using a heavy base pressure cooker, saute the onion, garlic and ginger until the onions become translucent. Add all the spices and continue to cook for about two minutes, until the spice release their oil and flavours. Add the lentils and mix well. Add the tomato sauce and two cups of water and stir well.
Bring the soup to a boil. Cover and cook at low heath for 12-15 minutes.
Let the steam out and mix well. When ready to serve, add the coconut milk and serve immediately, while pipping hot.
Garnish with fresh coriander and a dash of lemon juice.

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