Go Back
Thai Red Lentil Soup Recipe | In Jennie's Kitchen

Thai Red Lentil Soup

4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 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
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 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

Instructions
 

  • 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.
  • Love this recipe? Click here to contribute.
  • Click here for more soup recipes