Description
A soul-warming Thai Coconut Red Lentil Soup that’s creamy, spicy, and packed with nutrients, perfect for any cozy evening.
Ingredients
Scale
- 1 cup red lentils
- 1 can (400ml) coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups vegetable broth
- 2 tablespoons lime juice
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 5 minutes until soft and aromatic.
- Stir in the curry powder, turmeric, and chili powder, and cook for about a minute.
- Rinse the red lentils under cold water and add them to the pot, mixing everything together.
- Add vegetable broth and bring it to a boil. Once boiling, reduce heat to low and let simmer for about 20 minutes.
- Stir in the coconut milk and let simmer for an additional 5 minutes.
- Squeeze in lime juice and add salt to taste.
- Ladle the soup into bowls and sprinkle with fresh cilantro before serving.
Notes
Great meal prep option, keeps well in the fridge for about 4-5 days. Can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg