Thai Red Lentil Soup - In Jennie's Kitchen

Name: Thai Red Lentil Soup - In Jennie's Kitchen
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: Olive oil; 1 medium yellow onion, chopped fine; 2 garlic cloves, chopped fine; 1-inch (2.5-cm) piece of fresh ginger, peeled & grated fine; 2 tablespoons (30 grams) double concentrated tomato paste; Sea salt & freshly ground black pepper, to taste; ½ teaspoon curry powder; ½ teaspoon ground turmeric; ½ teaspoon red pepper flakes, more as desired; 1 can (15-ounce/425 grams) coconut milk, water and solids; 3 cups (.75 L) vegetable broth (I make mine using this vegetable bouillon); 1 cup (200 grams) dried red lentils, rinsed & drained; Handful fresh cilantro, chopped, to serve; Wedges of fresh lime, to serve

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Prep Time: 5

Cook Time: 25

Total: 30

Servings: 4

Thai Red Lentil Soup - In Jennie's Kitchen

Instructions

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Step 1

Add a swirl of oil to a medium pot. Heat over medium-high flame until shimmering. Add the onion, and sauté until slightly softened, 1 to 2 minutes.

Step 2

Add the garlic and ginger, sautéing until fragrant and barely golden, about 1 minute.

Step 3

Stir in the tomato paste. Add the curry, turmeric, red pepper flakes, and season with salt and pepper.

Step 4

Stir in the coconut milk and vegetable broth. Add the lentils. Bring to a boil. Reduce flame to a simmer, and cooking until the lentils are very tender, and broken down, 25 to 30 minutes. The soup will be thick, and the lentils broken down a bit. Serve hot, topped with cilantro and a squeeze of lime.

Step 5

Note for leftovers: The soup thickens as it cools, so you might want to add a little more coconut milk or broth when reheating.

Step 6

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Step 7

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