Name: Coconut Noodle Soup
Cook time: 35 min
Ingredients: 2 stalk lemongrass; 1 1/2 tbsp grape-seed oil; 1 brown onion; 2 birdseye chillis diced; 2 tbsp grated ginger; 4 garlic cloves; 1 medium tomato minced/diced about 1 cup; 1 tsp ground coriander; 1 tsp sweet paprika; 1/2 tsp turmeric; 1/2 tsp cumin; 2 tsp salt; 1 carrot, julienned; 1 cup mushrooms; 1 cup broccoli; 2 Zest of 2 limes; 6 cups vegetable stock; mung bean noodles; 1 tin coconut milk; 2 2 spring onions; 4-5 tbsp lime juice

Ingredients

Units Scale

1 tbsp Extra Virgin Olive Oil
1 Brown Onion (diced)
4 Garlic (cloves)
3 cups Brown Lentils (cooked)
3/4 cup Walnuts (finely chopped)
1 tbsp Soy Sauce
1/2 tsp Liquid Smoke
1+1/2 tsp Cumin (ground)
1/4 tsp Black Pepper
1/3 cup Tomato Passata
1/2 tsp Sea Salt (to taste)

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Instructions

Put olive oil in pan and place over a medium heat.
Add onion and sauté until translucent.
Add garlic and sauté for a minute.
Add lentil, walnuts, soy sauce, liquid smoke, cumin, black pepper, tomato passata and salt to taste.
Add tomato passata, and cook for about two minutes more.
Season with salt to taste.

Notes

Lentil and Walnut Taco Filling inside the taco