Red Curry & Coconut Lentil Soup


As the last of the “cold” winter days breezed through South Florida this weekend I wanted to make one of the Hubs favorite soups, Red Curry & Coconut Lentil Soup. The Hub is a big fan of anything that has coconut in it, so this soup is always a home run. It’s an easy to prep and cook soup that may become one of your “go to” weeknight meals. It’s vegetarian, spicy, thick, rich in flavor yet light. And it’s what I call C1G2 meal (cook once, get two) because its a big batch, so you can freeze the leftovers for another no fuss, no cook, weeknight dinner and that makes it a home run for me.

Serves 4-6

2 1/2 cups of red lentils
4 cups vegetable stock*
2 cups of water
1 tablespoon of canola or grapeseed oil
1 large onion, chopped
1 teaspoon minced garlic
2 large carrots, halved and chopped
1/2 teaspoon salt
1 large baking potato, cubed, about 1/2″
1 whole Thai chili pepper, pierced with a fork*
2 teaspoons red curry paste
1 tablespoon turmeric
1 tablespoon curry powder
1 can of light coconut milk. (I have found that the best tasting is Whole Foods 365 organic light coconut milk and it’s not ridiculously over-priced either)
1/2 teaspoon salt
2 teaspoons sugar
Salt and Pepper to taste

  • In a large deep pot heat the oil over medium heat and add onion, garlic, carrots and sprinkle salt over top. 
  • Allow to cook for 5 minutes, stir frequently. Avoid browning the vegetables, lower heat if needed.
  • Add  Thai chili pepper, carrots, potatoes, and stir in lentils, stock and water. 
  • Raise heat to medium high and once boiling, reduce to medium low and cook for 10-15 minutes or until lentils, carrots and potatoes have softened. Stir often.
  • In a bowl, whisk together the curry paste, turmeric, curry powder, coconut milk, salt and sugar. I do this to make sure all the spices are dissolved. 
  • Gently whisk into the soup and lower heat to a simmer. 
  • Cook for an additional 10 minutes to allow the flavors to deepen. 
  • Check for seasoning, add salt and pepper to taste, if needed.

Serve over Basmati brown rice with a dollop of Greek yogurt on top. I love to serve this along with my Simple Roasted Cauliflower on the side and dunk the cauliflower into the soup as I eat it. ENJOY!

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