- Oil, as needed
- 1 shallot, chopped
- 2 cloves garlic, crushed
- 1 teaspoon paprika
- 2 diced red bell peppers
- 3 cups vegetable broth
- 1 (15 ounce) can diced tomatoes
- 1 cup dry lentils
- 1 cup coconut milk, plus more for serving
- Salt, To Taste
- Black pepper, To Taste
- Coriander, fresh, for serving
Heat a drizzle of oil in a large saucepan.Sauté the shallot, paprika and garlic for 3 minutes. Then, add the bell peppers and sauté for 5 minutes. Add remaining ingredients. Adjust seasoning to taste and bring to boil, then reduce flame and cover saucepan. Let it cook for 30 minutes.
To finish, use a hand blender to puree all the ingredients. Serve with some extra coconut milk, coriander, and a pinch of paprika.