Description
A creamy and comforting soup made with red lentils and coconut milk, perfect for cozy nights and gatherings.
Ingredients
Scale
- 1 cup red lentils
- 1 can coconut milk
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 shallot, chopped
- 4 cups vegetable broth (or chicken broth)
- 2 carrots, chopped
- 1 bell pepper, chopped
- 2 cups leafy greens (optional)
- Fresh cilantro and Thai basil, for garnish
- Juice of 1 lime
- Chili (fresh or paste, to taste)
- Salt and pepper, to taste
Instructions
- In a large pot, heat some oil over medium heat and sauté minced ginger, garlic, and chopped shallots until fragrant.
- Add any spices, such as curry paste, and cook for a few minutes.
- Pour in rinsed red lentils and the vegetable or chicken broth, bringing it to a gentle boil.
- Once lentils are tender (about 15-20 minutes), lower the heat and stir in the coconut milk.
- Add the chopped carrots and bell peppers, cooking until they are tender.
- Just before serving, mix in fresh herbs and a squeeze of lime juice.
- Taste and adjust seasoning as needed with salt, pepper, or more lime and chili.
- Ladle into bowls and top with extra herbs or a drizzle of chili oil if desired.
Notes
This soup can be easily adapted to include tofu or shrimp for more protein, and can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: soup, comfort food, vegetarian, Thai, lentils, coconut milk