Spicy Coconut Red Curry Lentil Soup (Edit recipe)

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Lentil soup is packed full of nutrients and perfect for the cooler temperatures. My Spicy Curry variety kicks things up a notch with heat from Thai Chilis, flavour from Red Curry Paste, and creaminess from full-fat coconut milk, leaving you with a delicious, spicy vegan soup. See notes for recommended garnishes.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

15

Serves: 3

Ingredients

1 Tbsp Coconut Oil
2 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
2 whole Thai Chili
.5 tsp Red Pepper Flakes
1 tsp Ginger Paste
1 whole Red Onion, finely diced
1 whole Carrots, Large. Peeled & finely diced
1 whole Red Bell Pepper, finely diced
8 tsp Red Curry Paste, Divided 6 Tsp + 2 Tsp
1.25 cups Red Lentils (Masoor Dal), split red lentils
3 cups Vegetable Broth, Pres Choice Brand Plant-Based Chik'n Broth
400 ml Coconut Milk, full fat
1 whole Himalayan Pink Salt, To Taste
1 whole Black Peppercorns, Ground Fresh, To Taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the coconut oil, EVOO, pepper flakes, garlic, ginger, and chilis, in a medium sized pot set to just below medium heat. Once heated, let everything sizzle together for about 30 + seconds before adding the onion, pepper, and carrot. Season with a good pinch of both salt & pepper, stir, and cook those veggies about 7 minutes.
Make a well in the center of the pot and drop in the 6 tsp. curry paste. Let it sizzle in the center for a minute or so before stirring it in to the veggies, seasoning with another good pinch of salt, and continuing to cook for another 4 - 5 minutes, stirring as needed. Add the lentils and another good pinch of salt. Stir and continue to cook for another 3 minutes. Pour in the broth and coconut milk and bring your soup to a boil. Once boiled, add 1/4 tsp. salt along with the last 2 tsp. curry paste & reduce the heat to a simmer.
Cover with a tilted lid and simmer 20 minutes, or until lentils are soft and fully cooked. Use an immersion blender to pulse the soup a few times. You don't want it fully blended, but blending some of it will intensify the flavours and make the soup a bit creamier versus chunkier.
Taste and adjust salt if desired. Garnish your bowls with onion, fresh cilantro, lime, & additional chilis if you like it nice and spicy. ENJOY!

Notes

Recommended Garnishes - Thai Chilis, Lime, Thinly Sliced Red Onion, Fresh Cilantro, Coconut Cream

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	734
Fat:	41 g
Carbohydrates:	68 g
Protein:	28 g
Cholesterol:	0 g
Sodium:	1211 mg
Fiber:	12 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.