LENTIL COCONUT CURRY SOUP

I know I don’t post a lot of plant based dinner recipes on here, but I’m super excited to share my recipe for lentil coconut curry soup. It’s so warming and comforting and has amazing Thai flavors that come together with coconut cream. I love this soup, which is kind of a thick, curry-like dish rather than a more liquidy soup. It’s a perfect last-minute dinner too because it’s so easy!

Here’s what you’ll need:

  • 2 tbsp avocado or olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp red curry paste
  • 2 tbsp coconut aminos
  • 1 tsp fish sauce
  • 30oz can of crushed tomatoes
  • 2 cups rinsed red lentils
  • 2 cups vegetable stock
  • 3-4 cups water
  • 1/2 cup coconut cream

Heat 2 tablespoons of oil over medium heat in a large pot or extra large cast iron pan. Add the onion and cook until translucent and beginning to brown. Add the garlic and cook for another 5 minutes. Mix in the ginger, turmeric, salt and pepper.

When the spices become fragrant, mix in the curry paste, coconut aminos and fish sauce. Fully incorporate until the mixture is like a paste and let cook for a few minutes.

Pour in all of the crushed tomatoes, the rinsed lentils, the vegetable stock and 2 cups of water. Cover the pot and simmer for 15-20 minutes, until the lentils are tender.

Reduce heat to low. If needed, add in 1-2 additional cups of water to maintain a soupy texture. Let simmer for at least 20 minutes on low heat, then mix in the coconut cream and serve.

LENTIL COCONUT CURRY SOUP

Ingredients:

  • 2 tbsp avocado or olive oil
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 tbsp red curry paste
  • 2 tbsp coconut aminos
  • 1 tsp fish sauce
  • 30oz can of crushed tomatoes
  • 2 cups rinsed red lentils
  • 2 cups vegetable stock
  • 3-4 cups water
  • 1/2 cup coconut cream

Instructions:

  1. Heat 2 tablespoons of oil over medium heat in a large pot or extra large cast iron pan. Add the onion and cook until translucent and beginning to brown.
  2. Add the garlic and cook for another 5 minutes. Mix in the ginger, turmeric, salt and pepper.
  3. When the spices become fragrant, mix in the curry paste, coconut aminos and fish sauce. Fully incorporate until the mixture is like a paste and let cook for a few minutes.
  4. Pour in all of the crushed tomatoes, the rinsed lentils, the vegetable stock and 2 cups of water. Cover the pot and simmer for 15-20 minutes, until the lentils are tender.
  5. Reduce heat to low. If needed, add in 1-2 additional cups of water to maintain a soupy texture. Let simmer for at least 20 minutes on low heat, then mix in the coconut cream and serve.
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