Ingredients
Scale
- 1 cup (200g) red lentils
- 1 can (13.5 oz / 400ml) coconut milk
- 4 cups (950ml) vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch (2.5 cm) piece of ginger, grated
- 2 tablespoons (30ml) curry powder
- 1 teaspoon (5g) turmeric
- Salt and pepper to taste
- Lime juice (to taste)
- Fresh cilantro for garnish
Instructions
- In a large pot, heat up some oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant, about 5 minutes.
- Stir in the curry powder and turmeric, cooking for another minute until the spices are well combined.
- Add the vegetable broth and coconut milk into the pot. Stir well, then add the red lentils.
- Bring the soup to a simmer and cook for about 20-25 minutes, stirring occasionally.
- Once cooked, season your soup with salt, pepper, and lime juice to taste.
- Dish out hot soup into bowls and garnish generously with fresh cilantro.
Notes
This soup can be made a day in advance for enhanced flavors. It freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian