Thai Red Curry Lentil Soup

This Thai Red Curry Lentils Soup is a warm, comforting meal that comes together in about 30 minutes. It’s full of flavor, hearty and filling, and budget-friendly. Perfect for soup season. 

Raise your hand if you love soup. I could literally live on soup during the colder months.  It’s the perfect food.  Loads of gut healing broth, endless amounts of vegetables, and good quality proteins. All packaged in a cozy, warm bowl that you can hold close and savor.

Today I’m sharing a new recipe that I’ve been loving.  It’s actually the very first recipe on the blog that has lentils in it.  If you’ve been following me for some time, you know that I do the gluten free things and tend to lean more toward a paleo-style of eating.  I’ve been on a very long health journey that has included many years of healing my gut.  As my body returns to good health, I am finding that my body and my digestion are able to tolerate and even enjoy more foods these day. Yay!

Nutrition is a very personal thing.  What works for one person may not work for another. And what worked for you in one season of life may no longer be serving you in this season of life. As you wade through the endless amounts of conflicting information out there about what’s health and what’s not, I encourage you to ask your self : “what’s working for me?  what makes me feel my best?”

My blog is about real food.  Nutrient-dense, vegetable-heavy, and simple to prepare.  And that’s exactly what this Thai Red Curry Lentil Soup is all about.

This recipe has been on repeat for the past couple of weeks.  I love love how creamy and hearty it is.  And it’s loaded with sweet potatoes and kale, so we are getting our veggies in. I use red lentils because I love their sweet, nutty flavor. I also like the way they break down in soup, making them easier to digest.  Plus they cook a bit faster than brown or green lentils, so my sweet potatoes don’t get overcooked.

I highly encourage you to take the time to soak your lentils in water with a teaspoon of salt before you cook them. Unlike bigger beans that need overnight soaking, I have found that 4-5 hours is enough for smaller red lentils. Be sure to rinse well before cooking.  For me personally, I have found that I have no problem digesting red lentils if I soak them beforehand. (Again, this may not be true for you.  We are all different.)

We all know that the secret to any amazing soup is the broth. I use a homemade bone broth mixed with a bit of full fat coconut milk.  This combined with the red curry paste, garlic, and ginger makes the flavor profile of this soup.  You can use a good veggie broth if you want to keep the soup vegan. Kettle and Fire is my favorite packaged broth.  It comes in several different flavors.

And don’t forget about the lime and fresh cilantro at the end.  Simple favors combinations coming together to remind you that you can forget about the take out and make amazing, flavorful foods at home with very little effort.  This soup is freezer-friendly, so go ahead and make a double batch.  Your future self will thank you.

Happy Soup Season!

xo,

Katja

Thai Red Curry Lentil Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Katja from Savory Lotus
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 4-5 servings 1x
• Category: soup
• Method: stovetop
• Cuisine: Thai

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Ingredients

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• 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

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Instructions

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!

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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.

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