Here is a Thai inspired recipe which turned out great. The coconut milk adds a lot to the depth of this red curry lentil soup flavour. 🥥
- 2 tbsp coconut oil (sub for vegetable oil)
- 1 carrot, chopped
- 3 tbsp tomato paste
- 1½ tbsp red curry paste (? HOT warning: you may want to use less)
- ½ tsp ginger powder
- ¼ tsp cayenne pepper
- 1 tsp curry powder
- 1 cup mushrooms
- 1 tbsp soy sauce
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 cup coconut milk
- 1-2 limes (you will need the juice of 1 of them and the second one would be for serving)
- Fresh parsley for serving
- Heat 2 tbsp coconut oil (sub for vegetable oil) in a large soup pot over medium high heat.
- Add 1 carrot, chopped and cook for 4-5 mins.
- Stir in 3 tbsp tomato paste, 1½ tbsp red curry paste, ½ tsp ginger powder, ¼ tsp cayenne pepper and 1 tsp curry powder. Cook for 1 more minute.
- Add 1 cup mushrooms and 1 tbsp soy sauce.
- Add 1 cup red lentils, rinsed and 4 cups vegetable broth. Bring to a simmer.
- Reduce the heat to low and cook for 20 mins.
- Turn off the heat and add 1 cup coconut milk and squeeze a lime.
- Serve with lime and parsley.
