My Peanut Lentil Soup uses satay sauce and coconut milk along with carrots and red lentils to make a thick, rich and extra tasty soup. My satay soup is accidentally vegan and can be gluten free too. Super easy to make and even easier to eat, give it a go for a flavour packed lunch.
Peel, top, tail and dice 600g Carrots and 200g Onion.
Add to a soup pan or large saucepan along with 1 tbsp Vegetable Oil and fry on a medium-high heat until the onion is lightly browned. Around 5 to 6 minutes.
Add 1 tbsp Garlic Paste and fry for another minute.
Add 125g Red Lentils to the pan along with circa 1 litre of Boiling Water. Cover and leave to gently simmer for 20 minutes or until the lentils are soft all the way though.
Take the soup off the heat and blend the soup until smooth.
Return the soup to the pan, add 400ml Light Coconut Milk and 150g Satay Sauce. Leave to simmer for a further 5 minutes.
Check the seasoning and consistency. Add Sea Salt Flakes to taste and any additional boiling water needed to achieve your preferred consistency.