Thai Coconut Red Lentil Soup
A creamy and flavorful soup made with red lentils, coconut milk, and a blend of spices, perfect for a cozy evening.
Ingredients
Main Ingredients
- 1 cup red lentils Rinse before cooking
- 1 can coconut milk (14 oz)
- 4 cups vegetable broth Can substitute with chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon cumin
- to taste salt and pepper
- 1 Juice of 1 lime Brightens flavor
- to garnish Fresh cilantro
Instructions
Preparation
- Sauté the onion, garlic, and ginger until they soften and become fragrant.
- Add turmeric and cumin, allowing those spices to bloom for another minute.
- Stir in red lentils, coconut milk, and vegetable broth.
- Bring everything to a boil, then reduce the heat and let it simmer for 20-25 minutes until the lentils are tender.
- Season to taste with salt, pepper, and freshly squeezed lime juice.
- For a silky texture, blend the soup if desired.
- Serve it up, garnished with fresh cilantro.
Notes
This soup can store in an airtight container for up to 4 days in the refrigerator, or freeze for up to three months. When ready to enjoy, simply heat on the stove or microwave until hot.