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Peel and dice the onions, garlic and ginger. Chop the chilli.
Heat the olive oil in a large saucepan over low heat.
Add the onions, the garlic, the ginger and the chilli and cook for 2-3 minutes until soft but not coloured.
Add the red lentils, the lemongrass stalks, the lime leaves and the curry paste.
Cover everything with the vegetable stock and bring to a boil. Let simmer for 30 minutes until the lentils are cooked.
Remove the lemongrass stalks and the lime leaves.
Add the coconut milk and lime juice while stirring.
Transfer mixture to the Braun JB 7192 PowerBlend 7 and blend to a smooth puree on speed 4.
Season with salt and pepper. Garnish with fresh mint or coriander leaves, sesame seeds and a tiny drizzle of chilli oil if you like.
This recipe was prepared using Braun's JB 7192 PowerBlend 7.
Peel and dice the onions, garlic and ginger. Chop the chilli.
Heat the olive oil in a large saucepan over low heat.
Add the onions, the garlic, the ginger and the chilli and cook for 2-3 minutes until soft but not coloured.
Add the red lentils, the lemongrass stalks, the lime leaves and the curry paste.
Cover everything with the vegetable stock and bring to a boil. Let simmer for 30 minutes until the lentils are cooked.
Remove the lemongrass stalks and the lime leaves.
Add the coconut milk and lime juice while stirring.
Transfer mixture to the Braun JB 7192 PowerBlend 7 and blend to a smooth puree on speed 4.
Season with salt and pepper. Garnish with fresh mint or coriander leaves, sesame seeds and a tiny drizzle of chilli oil if you like.
