GCH Recipes #1 in an occasional series
“YOU SHOULD WRITE A COOK BOOK “
A quote that I hear many times from our guests, and while there are no immediate plans to write one, I have decided to share some recipes with you in a (semi) regular feature .
So here is the first one, a simple but tasty and nutritious soup which was a big hit with the guys from Manilla Cycling during their winter training camp earlier this year.
Red lentils are perfect cycling food due to their high protein content and low fat content. They also increase steady, slow-burning energy due its fiber and complex carbohydrates While being a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.
Thai red lentil soup
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 1 clove garlic finely sliced
- 1 teaspoon ginger finely sliced
- 1 teaspoon Thai red curry paste use 2 teaspoons if you like it spicy
- 1 ½ lt vegetable stock(or water)
- 200g red lentils
- 1 medium carrot cut into small pieces
- 1 stalk lemongrass tender bulb only, smashed with the back of a knife
- 2 kaffir lime leaves (optional)
- 1/4 teaspoon turmeric
- 1 teaspoon sea salt
- 1 tin coconut milk
- Yogurt , spring onions and fresh coriander for garnish, optional
- Heat olive oil in a medium saucepan. Add the onions, ginger and garlic. Cook over medium heat until softened, about 3-4 minutes.
- Stir in Thai red curry paste, and cook several minutes or until fragrant.
- Add stock, lentils, carrots, lemongrass, kaffir lime leaves and turmeric.
- Bring to a boil, then reduce heat to medium-low, cover and cook about 20-25 minutes or until lentils and carrots are soft
- Remove lemongrass and kaffir lime leaves. Add salt and stir in coconut milk. Cook five more minutes. Leave as is or puree in a blender for a smoother consistency
- Garnish with a spoon of yogurt , fresh coriander and slices spring onions