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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