Coconut Curry Lentil Soup
Ingredients
The soup
-
1
tablespoon
sesame oil
-
1
teaspoon
freshly grated ginger
-
2
tablespoons
red curry paste
-
½
red onion
onion
-
4
cloves
garlic
-
¼
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
2
tablespoons
sugar
-
1
tablespoon
light soy sauce
-
1½
cups
red lentils
-
1
can
coconut milk
-
5
cups
vegetable broth
-
juice of 1
lime juice
-
½
tablespoon
sambal oelek or sriracha
Optional toppings
-
lime wedges
lime wedges
-
purple cabbage
purple cabbage
Instructions
- Heat sesame oil in a pan over medium-high heat, then add ginger and curry paste, frying for about 1 minute.
- Add onion and garlic, cooking until the onion is slightly translucent, about 5 minutes.
- Stir in salt, pepper, sugar, and soy sauce.
- Add lentils and stir to combine.
- Pour in coconut milk and vegetable broth, bring to a boil, then reduce to a simmer for 20-30 minutes until lentils are cooked.
- Squeeze lime juice into the soup, stir, and remove from heat.
- Add sambal oelek or sriracha if desired, and serve with optional toppings.
Nutrition Facts (estimated)
Servings
8 servings
Calories
166
Total fat
2g
Total carbohydrates
28g
Total protein
9g
Sodium
810mg
Cholesterol
0mg
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