“This recipe is something we are currently serving and has been a big hit with many people requesting the recipe,” says Glasshalfull’s Marshall Smith.
And don’t miss out on attending the Taste the Event 2016 next year!
2 Tbsp. olive oil
3 bay leaves
1 stalk lemongrass
1 oz. ginger, peeled and chopped
3 cloves garlic, sliced
1 yellow onion, diced
1 medium carrot, peeled and chopped
1 large leek (green part removed), sliced and rinsed
3 stalks celery, chopped
1 red bell pepper, diced
1 serrano pepper, seeds removed and chopped
2 oz. Thai red curry paste (vegetarian)
1/4 cup white wine
2 cups red lentils
2 qts. vegetable stock or water
1 can coconut milk
2 oz. tamari soy sauce
2 oz. mirin
2 limes, the zest and juice Salt and pepper to taste
1 cup sugar snap peas blanched in salted water, chilled and sliced thin
1/3 cup chopped cilantro leaves
In a large sauce pot, heat the olive oil over medium high heat. Sweat the ginger, garlic and all the vegetables with the lemongrass and bay leaves until tender, 10-15 minutes. Next, add the red curry paste and cook stirring frequently for about a minute or two. Add the white wine, lentils, and stock or water. Slowly bring to a boil, stirring occasionally; reduce heat to a simmer and cook until the lentils are very soft, 20-30 minutes. Once the lentils are cooked, remove from the heat and add the rest of the ingredients except for the salt and pepper. Then, working in batches, puree the soup in a blender until very smooth. Finally, season with the salt and pepper and serve immediately. This soup can keep refrigerated for 4-5 days and freezes well.