Thai Red Lentil Curry Soup
A comforting dish for autumn, and quite light.
Red lentils cook quickly since they don’t have skins, significantly reducing the preparation time for this soup.
The Thai flavors of lemongrass combined with ginger, lime, basil, and cilantro make this dish a guaranteed success! If you enjoy spicy food, feel free to add fresh chili when serving for an extra kick.
Ingredients (for 3-4 servings)
- 250g red lentils
- 2 onions
- 1 spring onion
- 1 green bell pepper
- 3 garlic cloves
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 100ml tomato sauce
- 300ml coconut milk
- 1 stalk of lemongrass
- 4-5 slices of ginger
- 10 basil leaves
- A small bunch of cilantro
- 1 lime
- 1 fresh chili (optional)
Instructions
- Finely chop the onion and sauté it in coconut or sunflower oil in a pot.
- Cover and cook until very soft.
- Add the diced green bell pepper and sauté until golden.
- Add the pressed garlic, lightly brown it, then add the sliced chili (optional), spices, and peeled ginger slices.
- Stir everything, ensuring it doesn’t burn.
- Add the tomato sauce, lentils, and 500ml of hot water.
- Cover and cook the lentils for about 10 minutes. Then, add the coconut milk and cook for another 10 minutes.
- Turn off the heat and add the chopped or whole fresh herbs, according to preference, and the sliced spring onion (green part only).
- Just before serving the soup, squeeze a bit of lime juice on top. It will add a refreshing touch!
- For those who like it spicy, add some fresh chili slices.