Crafts and Life

1. Fry the onion in 1 tbsp olive oil until soft. Stir in the red Thai curry paste, depending how hot you want it.

2. Add red lentils and mix to coat in the paste. Pour over vegetable stock and simmer for 20 mins until the lentils are tender.

3. Blend with coconut milk and reheat if needed. Serve scattered with chopped spring onions, if you like.

Serves 4 – 6 – taken from bbcgoodfood.com