Description
A comforting and flavorful soup made with red lentils, coconut milk, and spices.
Ingredients
Scale
- 1 cup red lentils
- 1 can coconut milk (400 ml)
- 4 cups vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce or tamari
- Juice of 1 lime
- to taste salt and pepper
Instructions
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
- Stir in the minced garlic and ginger, and cook for another minute until fragrant.
- Toss in the red lentils and the red curry paste, stirring to coat the lentils evenly. Let cook for about 2 minutes.
- Add the coconut milk and vegetable broth to the pot. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the lentils are tender and the soup thickens.
- Stir in the soy sauce and lime juice. Taste and adjust seasonings, adding salt and pepper as needed.
- Ladle the soup into bowls, garnish with fresh cilantro, and pour a little more lime juice over the top for an extra zing.
Notes
- Dried red lentils work best for this recipe.
- Adjust the amount of red curry paste based on your spice preference.
- Serve with fresh cilantro as a garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg