Description
A nourishing and hearty Thai Coconut Red Lentil Soup, rich in protein and fiber with a creamy coconut milk base and aromatic spices.
Ingredients
Scale
- 1 cup red lentils
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté aromatics: In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until softened and fragrant, about 3-4 minutes.
- Build flavor: Sprinkle the curry powder into the pot and allow it to bloom for an additional minute, stirring continuously.
- Combine the main ingredients: Pour in the red lentils, coconut milk, and vegetable broth. Stir gently to combine.
- Bring to a boil: Raise the heat until the mixture reaches a rolling boil, then lower the heat to a gentle simmer.
- Simmer to tenderness: Allow the soup to simmer for about 20-25 minutes, or until the lentils are tender.
- Seasoning time: Once the lentils are soft, stir in the soy sauce, and add salt and pepper to taste.
- Blend for smoothness (optional): If you prefer a silkier soup, carefully blend it.
- Serve and garnish: Ladle the soup into bowls, garnishing each with fresh cilantro before serving.
Notes
This soup stores beautifully and can be frozen for later use. Customize with added vegetables or proteins for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg