Description
Creamy, fragrant, and utterly comforting, this Thai Coconut Red Lentil Soup is a quick and easy one-pot meal that’s perfect for a cozy weeknight dinner.
Ingredients
– 1 tablespoon coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 stalk lemongrass, bruised
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– 1 cup red lentils, rinsed
– 4 cups vegetable broth
– 1 (13.5 oz) can full-fat coconut milk
– 2 tablespoons lime juice
– Salt and pepper to taste
– Chopped fresh cilantro for garnish
Instructions
1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion and sauté for 3-4 minutes until translucent.
3. Stir in the garlic, ginger, and lemongrass, and cook for 1 minute until fragrant.
4. Add the cumin, coriander, turmeric, and cayenne. Stir to coat the vegetables.
5. Pour in the red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender.
6. Stir in the coconut milk and lime juice. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh chopped cilantro.
Notes
For a thinner soup, add more broth. For a thicker consistency, simmer the soup for a few extra minutes. Leftovers can be stored in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 20
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Thai