Description
A comforting and creamy Thai red lentil soup, packed with flavor and nutrients.
Ingredients
Scale
- 1 tablespoon coconut oil (or olive oil)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 2 tablespoons Thai red curry paste
- 1 teaspoon ground turmeric
- 1 pinch red pepper flakes or 1 small red chili, finely sliced (optional, for heat)
- 2 medium carrots, diced small
- 1 red bell pepper, diced
- 1 cup dry red lentils, rinsed and drained
- 4 cups low-sodium vegetable broth (or chicken broth)
- 2 tablespoons tomato paste
- 1 can (13 ounces) full-fat coconut milk
- 1 tablespoon soy sauce or tamari (or 2 teaspoons fish sauce)
- 1 teaspoon brown sugar or coconut sugar
- 1–2 tablespoons fresh lime juice (plus extra wedges for serving)
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Warm the coconut oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- Stir in the garlic and ginger and cook for 30–60 seconds, just until fragrant so they don’t brown.
- Add the Thai red curry paste and cook for 1–2 minutes, stirring constantly, to let the paste fry in the oil and deepen in flavor. Sprinkle in the turmeric and red pepper flakes or sliced chili, if using, and stir to coat.
- Add the diced carrots and red bell pepper. Cook for 2–3 minutes, stirring, to start softening the vegetables and coat them in the curry mixture.
- Stir in the rinsed red lentils so they’re fully combined with the aromatics and spices.
- Pour in the vegetable broth and add the tomato paste. Stir well, scraping the bottom of the pot to release any browned bits.
- Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until the lentils are very soft and beginning to break down.
- Stir in the coconut milk, soy sauce or fish sauce, and brown sugar. Let the soup simmer uncovered for another 5–10 minutes, until creamy and slightly thickened.
- Turn off the heat and stir in 1 tablespoon of lime juice and the chopped cilantro. Taste and adjust with more lime, salt, pepper, or curry paste as needed.
- Ladle the soup into bowls and garnish with extra cilantro, sliced chili, and lime wedges. If the soup thickens too much as it sits, thin with a splash of broth or water when reheating.
Notes
- This soup can be stored in the fridge for up to 5 days.
- It freezes well for up to 3 months; reheat with a splash of broth if it thickens.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg