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Thai Coconut Red Lentil Soup

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A nourishing and creamy soup made with red lentils and coconut milk, perfect for weeknight dinners.

Ingredients

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  • 1 cup red lentils
  • 1 can coconut milk (full-fat)
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce or tamari
  • Salt and pepper to taste
  • Optional toppings: Fresh cilantro, lime juice, chili flakes

Instructions

  1. Heat a splash of oil in a large pot over medium heat and sauté the onion, garlic, and ginger until translucent.
  2. Stir in the red curry paste and cook for an additional minute.
  3. Add the red lentils, vegetable broth, and coconut milk to the pot.
  4. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until lentils are tender.
  5. Season with soy sauce, salt, and pepper.
  6. If desired, blend the soup for a creamier texture.
  7. Serve hot, garnished with cilantro, lime juice, or chili flakes.

Notes

For a loaded version, feel free to add vegetables like spinach or sweet potatoes. This soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/thai-coconut-red-lentil-soup/