Spicy Coconut Red Curry Lentil Soup
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.
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
15
Serves: 3
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 2 whole2 whole2 whole Thai Chili
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- 1 tsp1 tsp1 tsp Ginger Paste
- 1 whole1 whole1 whole Red Onion, finely diced
- 1 whole1 whole1 whole Carrots, Large. Peeled & finely diced
- 1 whole1 whole1 whole Red Bell Pepper, finely diced
- 8 tsp8 tsp8 tsp Red Curry Paste, Divided 6 Tsp + 2 Tsp
- 1.25 cups1.25 cups1.25 cups Red Lentils (Masoor Dal), split red lentils
- 3 cups3 cups3 cups Vegetable Broth, Pres Choice Brand Plant-Based Chik'n Broth
- 400 ml400 ml400 ml Coconut Milk, full fat
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
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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
Dairy Free Egg Free Gluten Free Nut Free Pescetarian Plant Based Shellfish Free Soups Specific Carbohydrate Diet Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 738 |
| Fat: | 41 g |
| Carbohydrates: | 69 g |
| Protein: | 28 g |
| Cholesterol: | 0 g |
| Sodium: | 1212 mg |
| Fiber: | 13 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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