Description
A creamy, 30-minute Thai Coconut Red Lentil Soup packed with red curry flavor and fresh lime. Naturally vegan and perfect for a cozy weeknight dinner.
Ingredients
- 1 cup (205 g) red lentils
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1/3 cup (80 g) Thai red curry paste
- 3 1/2 cups (1 l) vegetable broth
- 1 cup chopped onion
- 1 cup chopped carrot
- 3 tablespoons (45 g) tomato paste
- 1 tablespoon (30 g) finely chopped garlic cloves
- 2 tablespoons (30 ml) vegetable oil
- 3 tablespoons (45 ml) fresh lime juice
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 cup (35 g) fresh cilantro leaves
- Salt to taste
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrot, cooking for about 5 minutes until the vegetables have softened.
- Stir in the chopped garlic, tomato paste, Thai red curry paste, turmeric, and cayenne pepper. Sauté for about 1 minute until the mixture is very fragrant.
- Add the red lentils, vegetable broth, and salt to the pot. Bring the mixture to a simmer, then reduce heat to medium-low, partially cover, and cook for 20 minutes until lentils are soft and soup has thickened.
- Remove the pot from the heat. Stir in the coconut milk and fresh lime juice until well combined. Taste and adjust salt if needed, then serve garnished with fresh cilantro.
Notes
If using store-bought broth, reduce added salt. This soup freezes well for up to 2 months.
- Prep Time: 12 min
- Cooling Time: 5 min
- Cook Time: 28 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 266
- Sugar: 5g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Thai Coconut Red Lentil Soup, easy vegan soup, red lentil recipe, coconut curry soup