- 1 tbsp butter, ghee, or coconut oil
- 1 small yellow onion, chopped
- 2–3 tbsp Thai red curry paste (like this)
- 1–2 cloves garlic, minced
- 1 inch knob of fresh ginger, grated
- 5 cups of good quality broth (homemade bone broth, veggie broth or Kettle and Fire)
- 1 and 1/2 cups red lentils, soaked and rinsed (like this)
- 2 cups sweet potatoes, chopped
- 3 cups kale, de-stemmed and sliced into thin ribbons
- 1/2 cup full fat coconut milk (I use THIS BPA free brand)
- juice from 1 lime
- salt to taste
- fresh cilantro and lime wedges for garnish
- Melt fat of choice over medium heat. Saute onion until translucent and starting to brown – about 4-5 minutes. Stir in red curry paste, garlic, and ginger and cook for another minute.
- Add broth, lentils, and sweet potatoes, bring to a boil, and then simmer partially covered until lentils are tender, about 20 minutes.
- Add in kale and coconut milk and cook uncovered until kale is soft- about 4-5 minutes. Turn off heat, add lime juice and garnish with fresh cilantro and lime wedges. Enjoy!
I have found that if I soak my lentils in water with a teaspoon of salt before cooking, they are more easily digested. Unlike bigger beans that need overnight soaking, I have found that 4-5 hours is enough for smaller lentils. Be sure to rinse well before cooking.
Keywords: lentil soup