Red Lentil Coconut Soup
User Reviews
5.0
12 reviews
Excellent
Red Lentil Coconut Soup
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This super creamy, comforting Red Lentil Coconut Soup is packed with flavor from Thai ingredients like red curry paste, lime juice, and cilantro. A splash of coconut milk takes this dish to the next level. This richly flavored soup comes together in about 30 minutes, making it easy enough for busy weeknights.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 2 teaspoons grated or finely chopped ginger
- 2 tablespoons Thai red curry paste
- ⅛- ¼ teaspoon red pepper flakes
- ¾ cup red lentils
- 1 can (14.5 oz) crushed tomatoes
- 1 teaspoon fish sauce (optional)- can substitute soy sauce
- 3 cups water
- 1 cup full-fat coconut milk, shaken well
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons lime juice
- 1 tablespoon brown sugar
- Optional: coconut milk, cilantro leaves and lime wedges for garnish
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Instructions
- Heat the oil in a large stockpot or saucepan over medium heat. Add the onion and cook until it softened, 5-6 minutes. Stir in the garlic, ginger, red curry paste, and red pepper flakes and cook until fragrant, 1-2 minutes. Add the lentils and stir to coat them with the spices.
- Add the crushed tomatoes, fish sauce, and water. Bring the mixture to a boil and then reduce to a simmer. Simmer until lentils are cooked, about 20 minutes. Stir in the coconut milk, lime juice, brown sugar, ½ teaspoon kosher salt and ¼ teaspoon black pepper and cook a few more minutes.
- Pour the soup into four bowls. Garnish with a drizzle of coconut milk and some cilantro leaves. Serve with lime wedges on the side.
Notes
- Sriracha
- Thai fish sauce
- Use full-fat coconut milk to add creaminess to this soup; light coconut milk will be too watery and may separate as it cooks.
- Any extra coconut milk from the can can be stored in the fridge in an airtight container for up to 5 days.
- This soup has a mild spice level but you can adjust the spice level by adding more red pepper flakes or a bit of hot sauce like Sriracha.
- You can add vegetables to this soup to make it heartier- potatoes, butternut squash, and spinach are all good options.
- Thai fish sauce adds a pop of flavor to this dish. If you don't have it, you can substitute soy sauce.
Nutrition Information
Show Details
Calories
330kcal
(17%)
Carbohydrates
37g
(12%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
568mg
(24%)
Potassium
815mg
(23%)
Fiber
13g
(52%)
Sugar
10g
(20%)
Vitamin A
1474IU
(29%)
Vitamin C
15mg
(17%)
Calcium
94mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 568mg | 24% |
| Potassium | 815mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 1474IU | 29% |
| Vitamin C | 15mg | 17% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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