This 30-minute Thai red lentil soup is so flavorful, comforting, and both body and soul warming. It’s also vegan, super healthy, and so filling.Thai red curry, coconut milk, carrots, and fresh lime come together seamlessly to create a palate-pleasing soup that everyone in your family will crave.
Because of the complex and perfectly-blended flavor profile of this soup, this meal tastes like it has been cooking for hours . . . but the truth is that it takes less than half an hour from start to finish. You can, of course, pretend that it took you all day to make. Don’t worry, I won’t tell anyone.
1 Tbsp. coconut oil or olive oil
1 small onion, chopped
2 carrots, chopped
3 garlic cloves, minced
¼-½ c. Thai red curry paste (use more if you like more heat or strong curry flavor)
3 Tbsp. tomato paste
1 c. red lentils, uncooked
4 c. vegetable or chicken broth
1 can full-fat coconut milk
Juice from 1 fresh lime
Salt to taste
Fresh cilantro or parsley, for garnish
Heat oil in a large soup pot over medium high heat. Add onions and carrots and cook for 4-5 minutes, or until onions are soft. Add the garlic and cook for one more minute. Add the curry paste and tomato paste and cook for 1 more minute. Then, add the lentils and broth. Turn the heat down to low and let the lentils simmer for about 20 minutes, or until they are soft.
Remove the soup from the heat and stir in the coconut milk and lime juice. Add salt to taste (do not add salt before tasting — both curry paste and broth are naturally salty). Top with parsley or cilantro and serve hot.