Red Lentil Coconut Soup

Sauté onion in clarified butter until soft. Add coconut milk and curry paste, briefly bring to a boil. Add strained tomatoes, lentils and water. Simmer until lentils are soft. Blend with a hand blender. Add lemon leaves and bulgur, make short. Season with vegetable soup.

Stir yogurt through with mint and salt. Add 1 tbsp at a time to the center of the soup.

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