Thai red lentil soup with aromatic chilli oil from Essential Ottolenghi: A Collection (page 101) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    The online recipe on the Guardian website does not include the chilli-infused oil.

  • Charlotte_vandenberg on December 30, 2017

    I recommend to also make the chili oil! I added a little extra water at the end of the cooking time to the soup, and it was very delicious. Although the soup is very nice without the oil, the fragrant chili and herb oil makes it very special.

  • Melanie on July 18, 2016

    We really enjoyed this! Great flavour, added some extra water at the end to loosen the soup. Will double next time.

  • ramyaviv on March 30, 2016

    This was ABSOLUTELY amazing! Do make the chili oil (the smell alone is worth it!) and follow the instructions exactly. We loved it!

  • mondraussie on January 14, 2015

    Excellent... a bit thick though, would add more liquid next time.

  • dinnermints on January 10, 2015

    Wonderful! Made 1.5 recipe and froze some.

  • Evicko31 on November 22, 2014

    The chilli oil is worth the effort! It also tastes better the next day.

  • MelissaM0223 on November 02, 2014

    This is delicious. I didn't make the chili oil, and omitted the kaffir lime leaves but it was still great. Serve with some crusty bread!

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