Curried Lentil And Broccoli Soup

• 4 tbsp canola or sunflower oil
• 3 None shallots, thinly sliced
• 1 lb red lentils
• 2 tsp Thai red curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable stock
• 1 lb broccoli, cut into small florets
• 2 tbsp coconut chips

1. Heat 2 tbsp of the oil in a large saucepan on medium heat. Add the shallots and saute until softened. Add the lentils and curry paste and saute for 1 min. Add the coconut milk and stock and bring to a boil. Reduce heat to low and simmer for 20 mins.
2. Heat remaining 2 tbsp oil in a skillet on medium heat. Add the broccoli and saute for 5 mins. Remove from the heat and season with salt and black pepper.
3. Reserve 1/4 cup of the lentil soup. Puree the remaining soup in a blender. Return to the saucepan and season with salt and black pepper. Simmer until heated through. Ladle into cups or bowls. Top with the broccoli and reserved lentils. Garnish with the coconut chips.

sunflower oil, shallots, red lentils, red curry, coconut milk, vegetable stock, broccoli, coconut chips

Taken from recipes-plus.com/api/v2.0/recipes/19813 (may not work)