Description
A delightful soup combining creamy coconut milk and hearty red lentils, enhanced with vibrant vegetables and spices.
Ingredients
Scale
- 1 cup red lentils
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 carrots, diced
- 1 bell pepper, diced
- 1 tablespoon curry powder
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant, about 3-4 minutes.
- Introduce the diced carrots and bell pepper to the pot. Cook for about 5 minutes until they start to soften.
- Stir in the red lentils, curry powder, and vegetable broth. Bring everything to a boil.
- Reduce the heat and let it simmer for 20-25 minutes, or until the lentils are tender.
- Stir in the coconut milk and soy sauce. Taste and season with salt and pepper.
- Ladle the soup into bowls and garnish with lime wedges and fresh cilantro before serving.
Notes
Rinse lentils before cooking for a cleaner taste. Adjust consistency by adding more broth for a thinner soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg