Warm your soul with this flavorful Red Curry Coconut Lentil Soup, a delightful blend of aromatic spices and creamy coconut goodness.
Red Curry Coconut Lentil Soup
- 1 cup red lentils
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the red curry paste, ground turmeric, and ground cumin. Stir well to combine.
- Pour in the coconut milk and vegetable broth, then add the red lentils. Bring the soup to a boil.
- Reduce the heat and let the soup simmer for 20-25 minutes or until the lentils are tender.
- Add the cherry tomatoes and season with salt and pepper to taste.
- Serve the Red Curry Coconut Lentil Soup over cooked rice and garnish with fresh cilantro.
Total Time: 30 minutes
Yield: 4 servings
Nutritional Information: (Per Serving)
Total Fat: 18g
Saturated Fat: 15g
Total Carbohydrates: 35g
Dietary Fiber: 10g