Description
A comforting and easy-to-make Thai-inspired soup featuring red lentils and creamy coconut milk, perfect for weeknights and cozy evenings. Flavorful, nourishing, and quick!
Ingredients
Scale
- 1 tablespoon coconut oil or neutral cooking oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated or finely minced
- 1–2 red chilies, deseeded and finely chopped (optional, adjust to your spice preference)
- 1 tablespoon curry powder (mild or medium)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 cup red lentils, rinsed well
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper to taste
- Optional garnishes: fresh cilantro, chopped peanuts or cashews, a squeeze of lime, sliced red chili
Instructions
- 1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2. Add the minced garlic, grated ginger, and chopped red chilies (if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3. Stir in the curry powder, turmeric, cumin, and coriander. Cook for 30 seconds to a minute, stirring constantly, until the spices are aromatic.
- 4. Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and have started to break down. Stir occasionally.
- 5. Pour in the full-fat coconut milk and stir to combine. Season with soy sauce (or tamari) and fresh lime juice.
- 6. Continue to simmer for another 5-10 minutes, uncovered, allowing the soup to thicken slightly and the flavors to meld. If the soup becomes too thick, add a splash more broth or water.
- 7. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Notes
Allow the soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300-350 per serving (estimated, varies with additions)
- Sugar: Approx. 5-7g
- Sodium: Approx. 500-700mg (varies with broth and soy sauce)
- Fat: Approx. 18-22g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 8-10g
- Protein: Approx. 10-12g