Vegan Richa's Red Curry Soup with Lentils

Ursula McKee

infinis

½ cup (95g) red lentils, picked over, rinsed, and drained

3¼ cups (780ml) water, divided

1 teaspoon organic safflower or other neutral oil

¾ cup (90g) coarsely chopped onion

4 cloves garlic, finely chopped

1 (½-inch [1cm]) knob fresh ginger, peeled and minced or grated

3 tablespoons (45g) red curry paste

2½ to 3½ cups (250 to 350g) thinly sliced bell pepper (any color), carrots, or zucchini (or small cauliflower or broccoli florets)

1 (13.5-ounce [400ml]) can full-fat coconut milk

1 teaspoon salt

1½ tablespoons (18g) raw sugar or other sweetener

¼ teaspoon cayenne

Zest of 1 lime

1 teaspoon fresh lime or lemon juice

½ cup (20g) loosely packed fresh Thai basil or sweet basil

¼ cup (10g) coarsely chopped fresh cilantro, divided (optional)

Fresh lemon wedges, for garnish

Directions at copymethat.com

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