Ingredients
Method
1.In a large saucepan, heat the oil and sauté the onion until soft, then the garlic and cook until golden. Add the ginger, lemongrass, kaffir leaves and dried spices, then sauté until fragrant – about 1 minute.
2.Add the liquids and lentils, then bring to the boil. Simmer for 15 minutes.
3.Add the butternut, chilli, salt and half a cup of peanuts. Simmer for a further 10-15 minutes or until the lentils are just cooked and the butternut is cooked through. Stir a few times while cooking to make sure it doesn’t stick to the pot and add more water to get a thick soup consistency, if required.
4.Taste and season with more salt, if you like. Garnish with spring onions and extra peanuts to serve.
Note
- Cutting kaffir leaves can be fiddly. Fold the leaf in half along the stalk, then run a knife down the central stalk to remove it. Next, roll the leaf tightly and slice across to get thin strips. – Red lentils have a milder flavour than brown or green lentils and are best cooked until just tender.