Thai Coconut Red Lentil Soup
Super flavorful, spicy red lentil soup with Thai red curry paste, coconut milk and lime.
Equipment
- large pot or Dutch oven
Ingredients
- 2 tablespoons vegetable oil or extra-virgin olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 tablespoon finely chopped garlic cloves 2 or 3 cloves
- 3 tablespoons tomato paste
- ⅓ cup Thai red curry paste Check the label for vegan option
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt adjust to taste
- 1 cup red lentils
- 3½ cups vegetable broth or water
- 1 can (13.5 ounce) coconut milk not light
- 3 tablespoons fresh lime juice
- 1 cup fresh cilantro leaves for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook 5 minutes, or until softened.
- Stir in the garlic, tomato paste, curry paste, turmeric and cayenne and cook until fragrant, about 1 minute.
- Add the lentils, salt and the broth or water. Bring to a simmer, then turn the heat down to medium-low. Partially cover the pan and cook about 20 minutes, until the lentils have swelled and softened and the mixture is thickened.
- Remove from the heat and stir in the coconut milk and lime juice. Taste and season with additional salt if you like. Serve in bowls garnished with cilantro.
Notes
This soup keeps about a week in the refrigerator. For a heartier soup, add ½ cup peeled, cubed potatoes along with the carrots. Use an immersion stick blender to partially puree for a smoother texture.
Nutrition
Serving: 1cupCalories: 266kcalCarbohydrates: 28gProtein: 10gFat: 14gSodium: 95mgFiber: 11gSugar: 5g
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