This Thai Red Lentil Soup makes a warming and comforting meal that you can easily whip up from storecupboard ingredients.
This Thai Red Lentil Soup makes a warming and comforting meal that you can easily whip up from storecupboard ingredients. It will reheat brilliantly the next day with even more flavours as the aromas from the spices will develop overnight.
The base of this recipe is made from onion, garlic, ginger and red Thai curry paste. The lentils are then cooked with carrots and chopped tomatoes in coconut milk and vegetable stock. The dish is seasoned with lime juice and served with freshly chopped coriander, some chilli flakes for extra heat and a dollop of dairy-free cream or yoghurt. Delicious!
I love red Thai curry paste. It has some delicious hints of lemongrass and turmeric. Conventionally it contains shrimps but you can now easily find some vegan or vegetarian versions in most supermarkets.
This recipe was inspired by Yotam Ottolenghi’s curried lentil and coconut soup which a friend made for me a few years ago. I like this Thai twist though as lemongrass complements the red lentils so well.
I prefer this Thai Red Lentil Soup slightly chunky so I do not blend it completely smooth. This is why I grated the carrots first. If you fancy a silky consistency then you can just dice the carrots instead of grating them.
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Thai Red Lentil Soup [vegan]
- olive oil
- 1 medium onion – finely chopped
- 3 garlic cloves – grated
- 3 Tbsp vegan red Thai curry paste
- 1 Tbsp grated ginger
- 150 g carrots
- 250 g red lentils
- 1 Tbsp tomato paste
- 400 g can chopped tomatoes
- 250 ml vegetable stock
- 500 ml water
- 400 ml can coconut milk
- lime juice to taste
- fresh coriander
- chili flakes
- dairy-free cream or yoghurt
- Heat some olive oil in a large saucepan. Add finely chopped onion, grated garlic, red Thai curry paste, and grated ginger. Fry gently for a couple of minutes.
- Add roughly grated carrots, red lentils, tomato paste, chopped tomatoes, vegetable stock, water, and coconut milk.
- Bring to the boil. Cook covered medium heat for 20-25 mins until lentils are cooked.
- Blend together to desired consistency. Season with lime juice and salt if needed.
- Served with plenty of fresh coriander on top, a sprinkle of chilli flakes, and a dollop of dairy-free cream or yoghurt.
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