Serves 4
50 min
Thai Lentil Soup
Recipe GLPRb0d120ec9d1069
A vibrant and aromatic Thai-inspired lentil soup made with a blend of red and yellow lentils simmered in fragrant curry paste, creamy coconut milk, and vegetable broth. Tender carrots and shallots add natural sweetness and depth, while fresh cilantro provides a bright finish. This warming, plant-based soup is both nourishing and satisfying.
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Ingredients
2 cups mixed red and yellow lentils
1 tablespoon vegetable or coconut oil
1 large shallot, thinly sliced
1 white onion, diced
1 large carrot, cut into thin rounds
1 tablespoon Thai red curry paste
1 quart chicken or vegetable broth
1 can full-fat coconut milk
2 tablespoons fresh chopped cilantro
Directions
Rinse the mixed lentils under cold water and set aside. Pat the shallot and onion dry, then prepare all vegetables.
Heat the oil in a large pot over medium heat. Add the sliced shallot and diced onion, stirring frequently until they become soft and fragrant, about 4 minutes.
Stir in the Thai red curry paste, coating the vegetables evenly. Toast for about 1 minute to release the aromatics.
Add the rinsed lentils and sliced carrot to the pot, stirring well to combine with the curry mixture.
Pour in the broth and coconut milk, stirring to combine. Bring the mixture to a gentle boil, then reduce heat to medium-low.
Simmer uncovered for 25–30 minutes, stirring occasionally, until the lentils are tender and break easily when pressed, and the carrot is soft.
Taste and adjust seasonings as desired. Ladle the soup into bowls and top each serving with fresh cilantro.
