Description
This Thai Coconut Red Lentil Soup is a flavorful, spicy but not too hot soup made with red lentils, Thai red curry paste, coconut milk, and fresh lime. It is simple, satisfying, naturally gluten-free, and vegan.
Ingredients
- 2 tablespoons vegetable oil or extra-virgin olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 tablespoon finely chopped garlic cloves, about 2 or 3 cloves
- 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 13.5-ounce can coconut milk, not light
- 3 tablespoons fresh lime juice
- 1 cup fresh cilantro leaves
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook for 5 minutes, or until softened.
- Stir in the garlic, tomato paste, Thai red curry paste, turmeric, and cayenne pepper and cook until fragrant, about 1 minute.
- Add the lentils, 1 teaspoon salt, and the broth or water. Bring to a simmer, then reduce the heat to medium-low. Partially cover the pot and cook for about 20 minutes, until the lentils have swelled and softened and the mixture has thickened.
- Remove from the heat and stir in the coconut milk and lime juice. Taste and season with additional salt if desired. Serve in bowls garnished with fresh cilantro.
Notes
- This soup keeps for about a week in the refrigerator.
- For a heartier soup, add 1/2 cup peeled and cubed potatoes along with the carrots.
- Use an immersion stick blender to partially puree the soup if you prefer a smoother, creamier texture.
- Taste your curry paste before starting because the heat level can vary between brands. Adjust the amount to suit your taste.
- Serve with cooked rice noodles or basmati or jasmine rice for a heartier meal.
- Add a handful of baby spinach leaves to make the soup even more nourishing.
- If you are not vegan, serve with a spoonful of plain yogurt or plant-based plain yogurt.
- For pressure cooker preparation, use the saute function for the oil, onion, carrot, garlic, tomato paste, curry paste, and cayenne. Add the lentils, salt, and water, cover, and cook on high pressure for 6 minutes. Let the pressure release naturally, then stir in the coconut milk and lime juice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai