Description
A creamy, warming soup made with red lentils, coconut milk, and Thai-inspired spices that’s naturally thick, protein-rich, and satisfying.
Ingredients
Scale
- 2 tablespoons coconut oil or olive oil
- 1 large yellow onion, diced (about 1½ cups)
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated or minced
- 2 tablespoons red curry paste
- 1½ cups red lentils, rinsed and drained
- 1 can (14 oz) full-fat coconut milk
- 4 cups vegetable broth (or chicken broth)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar or maple syrup
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 cups fresh spinach, roughly chopped
- ⅓ cup fresh cilantro, chopped
- 2 green onions, sliced thin
- Lime wedges for serving
Instructions
- 1. Heat coconut oil in a large pot over medium heat. Add diced onion and cook 5-6 minutes until translucent.
- 2. Add garlic and ginger, cook 1 minute until fragrant.
- 3. Stir in curry paste and cook 30 seconds until fragrant.
- 4. Add red lentils and stir to coat, cook 1-2 minutes.
- 5. Pour in coconut milk, broth, soy sauce, and brown sugar. Bring to a boil.
- 6. Reduce heat to medium-low and simmer 20-25 minutes until lentils are soft and soup thickens.
- 7. Remove from heat, stir in lime juice, salt, and pepper. Taste and adjust seasonings.
- 8. Add spinach and stir until wilted, about 1-2 minutes.
- 9. Serve hot garnished with cilantro and green onions, with lime wedges on the side.
Notes
Store refrigerated up to 5 days. Soup will thicken when cooled – add broth when reheating. Freezes up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 18g