Description
A creamy, aromatic Thai-inspired red lentil soup made with coconut milk, red curry paste, and simple pantry ingredients, wholesome, warming, and ready in under 30 minutes!
Ingredients
Scale
- 1 tbsp coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (13.5 oz) can coconut milk
- 1 tbsp lime juice
- Salt to taste
- Fresh cilantro and lime wedges, for garnish
Instructions
- 1. Heat coconut oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until soft and translucent.
- 2. Add garlic and red curry paste; cook for 1 minute until fragrant.
- 3. Stir in red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until lentils are tender.
- 4. Stir in coconut milk and lime juice. Simmer gently for another 2–3 minutes.
- 5. Taste and season with salt as needed.
- 6. For a smoother texture, blend part or all of the soup using an immersion blender.
- 7. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- Adjust spice level by adding more or less curry paste.
- For added veggies, stir in chopped spinach or bell peppers near the end of cooking.
- Keeps well refrigerated for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Keywords: red lentil soup, coconut curry, vegan soup, thai soup, easy dinner