Coconut Curry Lentil Soup
Simmer lentils with curry powder, broth, and coconut milk until creamy, then brighten with lime.
Total
30 min
Prep
10 min
Cook
20 min
Serves
2
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Recipe serves 2
Ingredients
- 1/2 cup Red lentils (dry)
- 2 cups Vegetable broth
- 1 cup Coconut milk (unsweetened)
- 1 tbsp Curry powder
- 2 cloves Garlic
- 1 tbsp Fresh ginger
- 1 tbsp Lime
- 1/4 tsp Salt(optional)
- 1/8 tsp Black pepper(optional)
Instructions
- 1
Prep (10 minutes): Rinse the lentils. Mince the garlic and grate the ginger; juice the lime.
- 2
Cook (20 minutes): In a pot, combine lentils, broth, curry powder, garlic, and ginger. Bring to a simmer and cook until lentils are tender, about 15 minutes.
- 3
Stir in the coconut milk and simmer 5 minutes more until creamy. Season with salt and black pepper to taste.
- 4
Finish: Turn off the heat and stir in the lime juice. Serve hot.
Nutrition per serving
Calories
420
21% of a 2,000 kcal day
| Protein | 18 g |
| Carbohydrate | 52 g |
| Fat | 18 g |
| Fiber | 16 g |
| Sugar | 4 g |
| Sodium | 520 mg |
Goes well with this
Thai dishes that round out the meal.
Thai Red Curry Noodles
Rice noodles bathed in a fragrant coconut milk and red curry broth.
Red Curry Vegetable Biryani
Spicy Thai red curry base mixed with long-grain rice and bamboo shoots.
Thai-Inspired Coconut Khichdi
A fusion twist using jasmine rice, mung beans, coconut milk, lemongrass, and galangal.
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