Warm and cozy, and perfect for fall, you’re going to love this Red Curry Soup with Lentils by Vegan Richa!
Red Curry Soup with Lentils by Vegan Richa
I am SO excited about this post today! I had the opportunity to get an advance copy of Vegan Richa‘s new cookbook, Vegan Richa’s Everyday Kitchen, AND I get to give a copy away to one of you! I have been a fan of Vegan Richa before I even had a blog of my own. She is a bit of a hometown hero (woot woot Seattle!) ….oh yeah, and the rest of the world! Her recipes are both delicious and beautiful! And today I get to share her recipe for Red Curry Soup with Lentils!
This soup is amazing! It is really simple to make, and SO, SO, SO flavorful! We all had seconds, I think Irving had thirds—everyone loved it. Mellow red curry flavors the soup, along with the usual suspects—onion, garlic, and ginger. The addition of Thai basil and lime juice puts it over the top! Definitely worth hunting down the Thai basil if you can—it’s got a unique flavor that really fits perfectly with this soup! Richa notes in the recipe to use red bell peppers, zucchini, carrots, broccoli, and/or cauliflower. I chose carrots and cauliflower, as those are our family faves!
^^^ #1 fan (covered in chocolate from eating a Tahini Bon Bon)!
Perfect for Fall
This soup is perfect for this time of year! We’ve just had our last blast day of summer here in Seattle—82 degrees today! Tomorrow’s high is a whopping 20 degrees lower, with forecasted rain. It’s officially fall. And now I will be eating ALL the soup! Irving has already requested this yummy Red Curry Soup with Lentils again—I mean, it’s been 3 whole days since I made it. And he’d also like me to make a double batch. I’m in! Cozy, warm, and hearty—it’s a perfect bowl!
Look how easy it is to make Red Curry Soup with Lentils!
I hope you have a chance to try this amazing soup! And while you’re here, be sure to enter to win a copy of Richa’s amazing new cookbook (entry below). Full of gorgeous photos and mouth watering recipes—I know you’ll love it all!
Red Curry Soup with Lentils by Vegan Richa
Ingredients
- 1/2 cup (95g) red lentils, picked over, rinsed, and drained
- 3 1/4 cups (780ml) water, divided
- 1 teaspoon organic safflower or other neutral oil
- 3/4 cup (90g) coarsely chopped onion
- 4 cloves garlic finely chopped
- 1 1/2-inch (1cm) knob fresh ginger, peeled and minced or grated
- 3 tablespoons (45g) red curry paste
- 2 1/2 to 3 1/2 cups (250 to 350g) thinly sliced bell pepper (any color), carrots, or zucchini (or small cauliflower or broccoli florets)
- 13.5 ounces (400ml) full-fat coconut milk (1 can)
- 1 teaspoon salt
- 1 1/2 tablespoons 18g raw sugar or other sweetener
- 1/4 teaspoon cayenne
- Zest of 1 lime
- 1 teaspoon fresh lime or lemon juice
- 1/2 cup (20g) loosely packed fresh Thai basil or sweet basil
- 1/4 cup (10g) coarsely chopped fresh cilantro, divided (optional)
- Fresh lemon wedges for garnish
Instructions
- Combine the lentils with 2 1/2 cups (600ml) of the water in a small saucepan over
- medium heat.
- Cook the lentils for 13 to 15 minutes, or until they are al dente, stirring
- once halfway through the cooking time.
- Drain the lentils and set aside.
- Meanwhile, heat the oil in a large saucepan over medium heat.
- Add the onion, garlic, and a pinch salt and cook until the onion is translucent, about 4 minutes. Add the ginger and red curry paste and stir to combine.
- Cook the mixture for 1 to 2 minutes, until the paste is fragrant.
- Add the bell pepper and a splash of water and cook for 5 minutes.
- Add the milk, remaining 3/4 cup (180ml) water, salt, sugar, cayenne, lime zest, and lime juice and stir to combine.
- Add the cooked lentils and bring the mixture to a rolling boil, 6 to 7 minutes.
- Taste and adjust the seasonings. Reduce the heat to low.
- Add the Thai basil and 2 tablespoons (6g) of the cilantro (if using) and stir to combine.
- Cover the saucepan and simmer for a few minutes, until the vegetables are cooked through and the flavors meld.
- Garnish with the remaining cilantro and lemon wedges and serve.
Notes
soup. Add 10 ounces (284g) cubed firm or extra-firm tofu instead of cooked lentils.
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