Description
Creamy Thai-inspired lentil soup with red curry paste, coconut milk, and lime. Flavorful, vegan, and comforting.
Ingredients
Scale
- 2 tablespoons vegetable oil or olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 tablespoon chopped garlic
- 3 tablespoons tomato paste
- 1/3 cup Thai red curry paste
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- Salt to taste
- 1 cup red lentils
- 3 1/2 cups vegetable broth or water
- 1 can (13.5 oz) coconut milk
- 3 tablespoons fresh lime juice
- 1 cup fresh cilantro leaves
Instructions
- Heat oil in a large pot over medium heat and cook onion and carrot until softened.
- Stir in garlic, tomato paste, curry paste, turmeric, and cayenne and cook until fragrant.
- Add lentils, salt, and broth. Simmer partially covered until lentils are tender.
- Remove from heat and stir in coconut milk and lime juice.
- Taste, adjust seasoning, and serve garnished with cilantro.
Notes
- Keeps well refrigerated for up to one week.
- Add potatoes or spinach for a heartier soup.
- Blend partially for a creamier texture if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup and Stew
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 266
- Sugar: 5g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg