Creamy Thai Red Lentil Soup
This cozy soup combines red lentils and aromatic Thai curry paste for a bowl of pure comfort.
recipesbynani.comIf you are looking for a quick and budget friendly dinner, this red lentil soup is going to become a favorite in your kitchen. It is so creamy and satisfying that even the biggest meat lovers will enjoy this vegetarian meal without missing a thing.
The secret is the Thai red curry paste, which does all the heavy lifting for flavor. You can add some chopped butternut pumpkin if you have it on hand to make it extra hearty, but it tastes just as wonderful if you decide to keep things simple.
🧺 Ingredients
- 1 tablespoon oil
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon fresh garlic, finely grated
- 114 grams (about 1/2 cup) Thai red curry paste
- 1 cup dried split red lentils, rinsed
- 2 cups butternut pumpkin, peeled and cubed
- 400 ml coconut cream
- 2 cups vegetable stock
- 2 cups water
- 1 tablespoon fish sauce or soy sauce
- 2 cups baby spinach
- Lime wedges for serving
👩🍳Instructions
- 1
Heat the oil in a large pot over medium heat.
- 2
Add the ginger and garlic and cook for about one minute until fragrant.
- 3
Stir in the Thai red curry paste and cook for another minute to release the aromas.
- 4
Add the lentils, pumpkin, coconut cream, vegetable stock, and water to the pot.
- 5
Bring the mixture to a boil, then turn the heat down to low. Cover and simmer for 15 to 20 minutes, or until the lentils are soft and have broken down.
- 6
Stir in the fish sauce or soy sauce and add the baby spinach, cooking just until the leaves have wilted.
- 7
Serve hot in bowls with a squeeze of fresh lime juice over the top.
💡 Tips
This soup keeps beautifully in the fridge for up to three days, though the lentils will soak up the liquid so you might want to add a splash of water when reheating. You can store individual portions in the freezer for a quick lunch on busy days.
Made this recipe? Let us know how it went.
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