At a glance
This creamy, warming soup comes together in just 35 minutes with a simple workflow of sautéing aromatics and simmering red lentils until silky. The trickiest part is blanching the lentils three times upfront—it removes their funky smell and makes for a noticeably better end result. Everything else is straightforward: simmer with coconut milk and curry paste, then taste and adjust the seasoning to your liking.
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Chop and sauté the onion
Finely chop the onion. Heat a teaspoon of coconut oil in a pot, and once it's really hot, add the onion and sauté until golden.
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Blanch the lentils
Meanwhile, put 3/4 of the bag of red lentils into another pot. Pour over boiling water and stir. Drain the water and repeat twice more (this blanches the lentils and gets rid of their faint smell).
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Add the water
Tip the lentils into the pot with the sautéed onion and pour in a mugful of hot water.
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