Thai Red Curry Lentil Soup



  1. 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.
  2. Add broth, lentils, and sweet potatoes, bring to a boil, and then simmer partially covered until lentils are tender, about 20 minutes.
  3. 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