Myanmar red lentil soup
Step 1/4
- 1 tbsp coconut oil
- 1 onion
- 3 cloves
- 450 g carrots
Heat up a pot over medium heat. Dice onion and garlic and add to pot with other ingredients. Cook for 5mins.
Step 2/4
- 1 pinch salt
- 1 pinch pepper
- 470 g veggie stock
- 470 ml water
Season with salt and pepper. Add vegetable stock and water and stir. Bring to low boil, then reduce heat to simmer. Cover and cook for 20mins, or until veggies are soft.
Step 3/4
- 42 g creamy peanut butter
- 2 tsp chili garlic sauce
Transfer to blender and blend until smooth. Add peanut butter and chili garlic sauce (1-2 tsp) and blend again.
Step 4/4
Season as needed. You can add more chili, or sugar to make it sweeter. For serving you can drizzle with coconut milk or sprinkle with fresh herbs.
