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Red Curry Soup with Lentils by Vegan Richa

September 28, 2017 By Sarah 30 Comments

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Warm and cozy, and perfect for fall, you’re going to love this Red Curry Soup with Lentils by Vegan Richa!

overhead view of 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!

close up shot of Red Curry Soup with Lentils by Vegan Richa

Cover of Vegan Richa's Everyday Kitchen cookbook

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!

boy looking at bowl of Red Curry Soup with Lentils by Vegan Richa
^^^ #1 fan (covered in chocolate from eating a Tahini Bon Bon)!

overhead close up shot of Red Curry Soup with Lentils by Vegan Richa

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!

overhead view of Red Curry Soup with Lentils by Vegan Richa with cookbook and plate of lime wedges

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!

fried dandelions

Print Recipe

Red Curry Soup with Lentils by Vegan Richa

Serve this very slurp-able soup with large soup spoons. For a brothy soup, add more coconut milk or water. (From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.)
Course: Soup
Cuisine: Indian
Servings: 4 servings
Author: Richa Hingle

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

Variations: Add some smooth peanut butter and curry powder for a Massaman-style
soup. Add 10 ounces (284g) cubed firm or extra-firm tofu instead of cooked lentils.

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overhead view of Red Curry Soup with Lentils by Vegan Richa with cookbook and limes

Filed Under: Book Review, Entree, Recipe

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Reader Interactions

Comments

  1. Michelle M. says

    October 7, 2017 at 9:44 pm

    Soups in my instant pot … anything from lentil to tomato!

    Reply
  2. Heather says

    October 7, 2017 at 4:56 pm

    One of my favorite go to fall recipes is vegan corn chowder!

    Reply
  3. Jess says

    October 7, 2017 at 4:28 pm

    Potato leek soup!

    Reply
  4. Dianne's Vegan Kitchen says

    October 3, 2017 at 11:05 am

    Isn’t this book great? I’ve made a few recipes, but I haven’t made this one yet. I’m going to have to try it!

    Reply
    • Sarah says

      October 6, 2017 at 10:08 pm

      We LOVED this one! Definite keeper. And now I’m so excited to cook through the rest of this book!

      Reply
  5. Karen D says

    October 3, 2017 at 9:27 am

    Curried apples onions and raisins from American Wholefoods Cuisine

    Reply
  6. Gabriela says

    October 2, 2017 at 7:26 pm

    I love soups! Thanks for sharing the recipe.

    Reply
    • Sarah says

      October 6, 2017 at 10:11 pm

      Me too!!!

      Reply
  7. Korie B says

    October 2, 2017 at 12:55 pm

    My go to recipe for fall is definitely Lentil Soup with Sweet Potatoes! I also really love gnocchi with pumpkin sauce instead of regular tomato sauce!

    Reply
    • Sarah says

      October 6, 2017 at 10:12 pm

      Oh yum, those both sound delicious!

      Reply
  8. Dee Johnson says

    October 2, 2017 at 10:26 am

    Minestrone soup.

    Reply
  9. Corrine says

    September 30, 2017 at 8:47 pm

    I like soups with beans, grains and loaded with veggies.

    Reply
    • Sarah says

      October 2, 2017 at 9:54 am

      Me too! Delicious!!!

      Reply
  10. Josiane says

    September 30, 2017 at 7:58 pm

    Fall is when I get to enjoy my lentil stew again. Warm, hearty, loaded with fall vegetables, and a hint of sweetness with the addition of a chopped apple – perfect for this season! Although it looks like Richa’s new book has recipes that would be great for this time of year too. I’m looking forward to trying this soup (thanks for sharing it!), and hoping to get my hands on the whole book soon, too. Thank you for offering us a chance to win a copy!

    Reply
    • Sarah says

      October 2, 2017 at 9:56 am

      Oh yum, apples would be a perfect addition to a lentil soup!

      Reply
  11. Julie says

    September 30, 2017 at 5:01 pm

    Any kind of chili,curry or ragout. Yum!

    Reply
  12. Lydia Claire says

    September 29, 2017 at 8:54 pm

    A hearty vegan chili is always a fall favorite!

    Reply
    • Sarah says

      October 2, 2017 at 9:55 am

      Yum! I would love that right now!!!

      Reply
  13. Rebekah Price says

    September 29, 2017 at 8:39 pm

    My go to recipe for fall is mushroom and pea or sweet potato risotto. Mmmmm!

    Reply
    • Sarah says

      October 2, 2017 at 9:57 am

      I love risotto! Chef Chloe’s pumpkin risotto is SO good!

      Reply
  14. Ana says

    September 29, 2017 at 1:14 pm

    Mmm thanks for posting!

    Reply
  15. Yvonne says

    September 29, 2017 at 10:26 am

    My go to recipe for fall is apple crumble!

    Reply
  16. Kris says

    September 29, 2017 at 10:20 am

    Jackfruit chili or any type of soup actually

    Reply
    • Sarah says

      October 2, 2017 at 9:56 am

      Ooh, great addition to soup! I use jackfruit in my taco soup—so yummy!

      Reply
  17. Charlotte says

    September 29, 2017 at 8:05 am

    I love apple recipes! I’m excited to make a apple pie for the first time this year.

    Reply

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