The lentils seemed to melt into the soup and the dash of curry paste really helped the flavour.

• 2 tsp Peanut Oil
• 1-2 Tbsps Red Curry Paste
• 4 cups of vegetable of chicken stock
• 2 cups of coconut cream or milk. 
• 4 kaffir Lime leaves shredded. (I buy them ready to go in a jar) 
• 1 cup of Red Lentils
• 100 gms of button Mushrooms
• Can of whole Baby Corn drained and halved
• 80gms of snow peas (or use beans of no snow peas) 
• 1 Tbsp of sugar

Put oil & curry paste in pan, and cook over medium heat for a couple of minutes. Add stock, coconut cream, lime leaves & lentils to the pan and cook 10 mins, stirring occasionally. Add mushrooms, corn, snowpeas and sugar. Simmer till snow peas tender. 

Ladle into bowls  and serve with a flat bread . I put coriander on the top because I had some.

I made this using mostly ingredients from the pantry cupboard. It was very easy, and filling!

My new favourite thing! 

Cheers,

Ali x