As much as I am lamenting the end of summer, I welcome cooler evenings and a chance to spend more time in the kitchen.

Top of mind for me, when the weather changes, is soup. I’m always looking for ways to make easy and quick versions that offer lots of flexibility, too.

I’m using more legumes – beans, peas, lentils and chickpeas – in my cooking

One of the quickest cooking legumes are red lentils. Readily available, they are inexpensive and can be turned into many tasty dishes like this Thai-inspired soup.

There are so many great ingredients in Thai cooking that lend loads of flavour, including curry pastes, fish sauce and coconut milk.

Thai curry pastes come in small jars or tins and larger plastic tubs. I prefer the tubs, since they can keep for months in the fridge. If you purchase

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