Description
This Thai Red Lentil Soup is a vibrant and hearty dish combining red lentils with classic Thai flavors like coconut milk, red curry paste, lime, and fresh herbs. It’s a comforting, mildly spicy soup perfect for a nutritious weeknight meal or a light lunch. The soup is naturally gluten-free, vegetarian, and packed with protein and fiber from the lentils, complemented by a creamy, aromatic broth.
Ingredients
Main Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar or palm sugar
- 1 red bell pepper, diced
- 1 carrot, diced
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and grated ginger and cook for another 1-2 minutes until fragrant.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute to release the flavors, mixing it thoroughly with the aromatics.
- Cook Vegetables and Lentils: Add diced red bell pepper and carrot to the pot, stirring well. Then add the rinsed red lentils and pour in the vegetable broth. Bring the soup to a boil, reduce heat to a simmer, and cook for about 20 minutes or until lentils are tender.
- Finish with Coconut Milk and Seasonings: Stir in the coconut milk, soy sauce, and brown sugar. Simmer the soup for an additional 5-7 minutes. Adjust seasoning with salt, pepper, and lime juice to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve warm with optional side of rice or crusty bread.
Notes
- Rinse lentils well before cooking to remove excess starch and debris.
- Use gluten-free soy sauce or tamari if you want to keep this recipe gluten-free.
- Adjust red curry paste quantity based on desired spice level.
- Leftovers keep well refrigerated for up to 3 days and freeze beautifully.
- For extra creaminess, blend a portion of the soup before adding coconut milk.
