Thai Red Lentil Soup
- Olive oil
- 1 medium yellow onion, chopped fine
- 2 garlic cloves, chopped fine
- 1-inch (2.5-cm) piece of fresh ginger, peeled & grated fine
- 2 tablespoons (30 grams) double concentrated tomato paste
- Sea salt & freshly ground black pepper, to taste
- ½ teaspoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon red pepper flakes, more as desired
- 1 can (15-ounce/425 grams) coconut milk, water and solids
- 3 cups (.75 L) vegetable broth (I make mine using this vegetable bouillon)
- 1 cup (200 grams) dried red lentils, rinsed & drained
- Handful fresh cilantro, chopped, to serve
- Wedges of fresh lime, to serve
- Add a swirl of oil to a medium pot. Heat over medium-high flame until shimmering. Add the onion, and sauté until slightly softened, 1 to 2 minutes.
- Add the garlic and ginger, sautéing until fragrant and barely golden, about 1 minute.
- Stir in the tomato paste. Add the curry, turmeric, red pepper flakes, and season with salt and pepper.
- Stir in the coconut milk and vegetable broth. Add the lentils. Bring to a boil. Reduce flame to a simmer, and cooking until the lentils are very tender, and broken down, 25 to 30 minutes. The soup will be thick, and the lentils broken down a bit. Serve hot, topped with cilantro and a squeeze of lime.
- Note for leftovers: The soup thickens as it cools, so you might want to add a little more coconut milk or broth when reheating.
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