Description
A creamy, warming Thai‑inspired red lentil soup cooked with coconut milk and spices — hearty, flavorful, and vegan‑friendly.
Ingredients
- 1 tablespoon coconut oil (or olive oil)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1–2 tablespoons Thai red curry paste (adjust to taste)
- 1 teaspoon turmeric (optional but adds depth)
- 1 ½ cups red lentils, rinsed
- 1 can (about 14 oz / 400 ml) coconut milk
- 4–5 cups vegetable broth (or water + stock cube)
- Salt and pepper, to taste
- Juice of 1 lime (optional, for brightness)
- Fresh cilantro (coriander) or chopped herbs, for garnish
Instructions
- Rinse the red lentils under cold water, drain and set aside.
- Heat the coconut oil over medium heat in a large pot. Add the chopped onion and sweat until softened (about 3–5 minutes).
- Add the minced garlic and grated ginger; cook for another 1–2 minutes until fragrant.
- Stir in the red curry paste (and turmeric, if using) and cook for about 1 minute to release the aromas.
- Add the rinsed red lentils and pour in the vegetable broth. Stir to combine, then bring to a boil.
- Once boiling, reduce the heat and let simmer for about 15–20 minutes — or until the lentils are soft and starting to break down.
- Stir in the coconut milk and simmer gently for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- If desired, squeeze in fresh lime juice for brightness. Ladle the soup into bowls and garnish with chopped fresh cilantro or herbs.
Notes
- For a smoother texture, you can use an immersion blender to partially or fully purée the soup before adding coconut milk.
- If you prefer a thinner soup, add more broth or water as needed.
- This recipe is vegan and gluten‑free. You can add a pinch of chili or chili flakes if you like extra heat.
- Serve with rice, naan, or steamed vegetables to make the meal more filling.
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Nutrition
- Serving Size: 1 bowl (~1/4 of recipe)
- Calories: ≈266 kcal
- Sugar: ≈5 g
- Sodium: ≈95 mg
- Fat: ≈14 g
- Carbohydrates: ≈28 g
- Fiber: ≈11 g
- Protein: ≈10 g
- Cholesterol: 0 mg
