Description
This creamy, Thai-inspired red lentil soup is rich, comforting, and packed with bold flavors. It’s easy to prepare, nourishing, and perfect for cozy dinners or make-ahead meals.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 ½ cups)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
1 cup dry red lentils, rinsed
4 cups vegetable broth
1 can (13.5 oz / 400 ml) full-fat coconut milk
1 tablespoon soy sauce or tamari
1 tablespoon fresh lime juice
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric
Salt, to taste
Fresh cilantro, chopped (optional)
Sliced green onions (optional)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and cook for 5–7 minutes until soft.
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Add garlic and ginger, cooking for 30 seconds until fragrant.
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Stir in curry paste, cumin, coriander, and turmeric; cook for 1–2 minutes.
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Add vegetable broth and red lentils. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
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Stir in coconut milk and soy sauce. Simmer uncovered for 5–10 minutes.
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Remove from heat, add lime juice, and season with salt.
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Serve warm, garnished with cilantro and green onions if desired.
Notes
For extra creaminess, blend half of the soup and return it to the pot. Adjust curry paste to control spice level. Add vegetables like spinach or carrots for more variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes