Lentil soup with fresh curry, coconut and pumpkin

Although lentils and Thai curry are a strange combination, it tastes very well. In Thai cuisine, lentils are barely used. Lentils are incredibly popular among our customers (often we sell 20 liters within 2 hours) and that inspired us to create recipes like this new fusion soup. In our opinion the French green lentils match really well with the Thai coconut milk and galangal root.

Serves 4 people

Green curry paste

• 50 ml sunflower oil
• ½ shallot, coarsely chopped
• 1 clove garlic, coarsely chopped
• 1 galangal root, 2 cm thick, finely chopped
• 1 ginger root, 2 cm thick, finely chopped
• 2 Spanish green chili, coarsely chopped
• 10 lime leaves
• 1 stem lemon grass, finely sliced
• ½ tsp. palm sugar
• 1 tsp. ground cumin seed
• 1 tsp. coriander seed
• 2 lime peel (with a potato peeler)

Filling

• 1,75 l water
• 300 g du Puy lentils
• ½ hokkaido pumpkin, peeled and chopped in 1 cm cubes
• 125 ml coconut cream
• 50 g green peas
• ½ lime, juice
• sea salt
• —
• coriander

Fry the curry paste for about 5 minutes. Add the water and bring to a boil. Cook for 15 minutes and pour the stock water through a colander in another pan. Add the lentils, bring to a boil again and cook until done. Then add the pumpkin and cook until done. Finally add the coconut cream, green peas and the lemon juice. Season with sea salt. Serve the soup with coriander.