Name: Thai Red Curry Lentil Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4-5 servings
Cuisine: Thai
Ingredients: 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

Scale

Ingredients

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

Instructions

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!

Notes

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