Thai Red Curry Lentil Soup with Sweet Potatoes
Vegan Thai Red Curry Lentil Soup delivers bold flavor in every spoonful with creamy coconut milk, aromatic red curry paste, tender lentils, and loads of veggies all simmered together for a meal that’s equal parts comforting and exciting. Ready in under an hour, it's perfect for busy weeknights or some quick comfort!
Servings: 6
Ingredients
- 2 tablespoons canola oil or coconut oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 3 tablespoons red curry paste or to taste
- 6 cups vegetable broth or chickren
- 2 large sweet potatoes peeled and cubed (1/2-inch cubes)
- 1 can (15-ounce) petite diced tomatoes undrained
- 1 1/2 cups red lentils picked over
- 1 can (14.5-ounce) unsweetened coconut milk light or regular
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped cilantro plus more for garnish if desired
- 1-2 tablespoons lime juice optional
Instructions
- Heat oil over medium-high heat in a large heavy pot such as a Dutch oven.
- Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.
- Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils.
- Bring to a boil, cover slightly and simmer until potatoes and lentils are tender about 20 minutes. (Will be thick.)
- Add the coconut milk and heat through.
- Season to taste with salt and black pepper. Stir in cilantro and lime juice if using.
Video
Notes
SUBSTITUTIONS:
- Vary the veggies! Try regular potatoes, carrots, butternut squash, rutabaga, or turnips.
- Always look lentils over for stones, sticks and odd-looking bits. I do this on an inexpensive white paper plate to easily add them to what I’m cooking.
- Can be made up to 2 days ahead. Cool thoroughly.
- Reheat on the stovetop or in the microwave for individual servings.
- Cool thoroughly and package as desired. Freeze up to 2 months.
- Thaw in the refrigerator or microwave. Reheat on the stovetop or in the microwave.
Nutrition
Serving: 6 | Calories: 332kcal | Carbohydrates: 57g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1007mg | Potassium: 864mg | Fiber: 18g | Sugar: 9g | Vitamin A: 17825IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 4mg